AIR-FRYER STUFFED BELL PEPPER

A busy day can sometimes call for an impromtu meal made from whatever you have in the fridge, and that's exactly how this recipe was created. You can easily double the servings for this quick, easy, and delicious weeknight meal.

Serves 1

INGREDIENTS:

• 3 ounces cooked ground meat (1/2 cup tofu/tempeh or lentils if vegan)

• 1 1/2 tbsp jarred pesto

• 1/2 bell pepper, seeded and ribs removed

• 1 ounce almond or cashew "cream cheese"

• 2 tsp crumbed pork rinds or almond flour

• Sea salt and pepper, to taste

DIRECTIONS:

1. In a small bowl, mix the pesto with the meat crumbles in a small bowl. Set aside.

2. Next, carefully cut a red bell pepper in half and remove the seeds and ribs.

3. With a spoon, take 1 ounce of the cashew cream cheese and spread it evenly into the inside of the pepper.

4. Add the meat into the pepper, gently pressing it down into the crevices with a spoon.

5. Top the meat with almond flour or pork rind crumbs.

6. Gently place the pepper into an air-fryer basket and cook at 400°F for about 12 minutes, or until the pepper begins to char and the filling is hot. Serve with a cup of cooked cauliflower rice if desired.