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Stuffed Peppers
with meat and
bulgur
• Preheat the fryer to 200 °C.
• Wash the peppers, cut them in half and remove the seeds.
Spray some olive oil, add salt to taste and put them in the fryer
for about 10 minutes. After that time, take them out and let them
cool. Leave the fryer on, but lower the power to 180ºC.
• In a large pot, pour a table spoon of olive oil and fry the
chopped onion until soft. Add the minced meat and stir
to distribute it better. Cook for about 5 minutes, stirring
occasionally.
• Season it with salt and pepper, add the herb mixture and
tomato sauce.
• Add bulgur wheat (previously rinsed and drained), stir well
to mix all the ingredients and pour a glass of vegetable broth.
Cover and cook over low heat for 10 minutes until the bulgur has
absorbed all the broth.
• After the cooking time, fill the peppers with the mixture and
keep them in the air fryer for 10 minutes at 180ºC.
• When you take them out, put them on a plate and sprinkle a
generous amount of grated cheese on top and fresh parsley.
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