114.5 oz can no salt added diced tomatoes, drained
2 12-inchcelerysliced
1½teaspoonssea salt
½teaspoonground black pepper
1cupchopped walnuts
½cupchopped basil
2cupsfresh blueberries
6large colorful bell pepperstops cut off and seeded
Instructions
Instructions for the Air Fryer
Cook the rice according to the package or if using an electric pressure cooker turn on “Manual” high pressure for 24 minutes. When done, turn the pressure valve to release the pressure and open the lid. Set the rice aside to cool down.
In the meantime, on a large skillet heat up the oil and add the onions and garlic and sauté on medium heat for about 3 minutes.
Add the tomatoes, celery, salt and pepper and cook for about 2 minutes
Add the cooked rice to the skillet and mix well
Add the walnuts, basil and blueberries and gently mix all the ingredients well.
Add the cooked rice and mix all the ingredients well
Preheat the Air Fryer to 370°F.
Evenly divide the mixture among the bell peppers. Arrange the bell peppers in the Air Fryer basket and cook for 12 minutes or until tender.
Remove the basket from the air fryer and serve warm.
Instructions for the Oven
Cook the rice according to the package or if using an electric pressure cooker turn on “Manual” high pressure for 24 minutes. When done, turn the pressure valve to release the pressure and open the lid. Set the rice aside to cool down.
Preheat the oven to 400°F. Line a 9-inch-by-13-inch baking dish with foil and set aside.
In the meantime, on a large skillet heat up the oil and add the onions and garlic and sauté on medium heat for about 3 minutes.
Add the tomatoes, celery, salt and pepper and cook for about 2 minutes
Add the cooked rice to the skillet and mix well
Add the walnuts, basil and blueberries and gently mix all the ingredients well
Add the cooked rice and mix all the ingredients well
Evenly divide the mixture among the bell peppers. Arrange the bell peppers in the baking dish and cover with aluminum foil. Bake for 20 minutes.
Remove the dish from the oven and carefully remove aluminum foil. Place back in the oven and cook for another 10 minutes or until peppers are tender. Serve warm.
Nutrition
Nutrition Facts
Blueberry Walnut & Red Rice Air Fryer Stuffed Bell Peppers
Serving Size
1 bell pepper
Amount per Serving
Calories
345
% Daily Value*
Fat
17
g
26
%
Sodium
467
mg
20
%
Carbohydrates
48
g
16
%
Fiber
9
g
38
%
Sugar
12
g
13
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
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