FOREMAN FNATICS

AIR FRYER GOAT CHEESE AND MUSHROOM STUFFED PEPPERS

Meatless Never Tasted so Good: These stuffed peppers may make you go meatless, even if for one meal. They’re stuffed with hearty mushrooms, sweet cherries, creamy goat cheese and tender brown rice for a perfect meatless meal.


INGREDIENTS

  • 6 Tbsp. olive oil, divided
  • 8 oz cleaned and sliced mushrooms
  • ½ small onion, diced
  • ½ cup chopped pecans
  • ½ cup dried cherries
  • 3 cups loosely packed fresh baby spinach
  • 2 Tbsp. minced garlic
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 oz plain goat cheese
  • ¾ cups cooked brown rice
  • ¼ cup vegetable stock
  • 4 medium red, green or yellow peppers

DIRECTIONS

  1. In a large sauté pan, heat 2 Tbsp. oil over medium-high heat. Add mushrooms and onion and sauté until tender, about 5 minutes.
  2. Add the pecans and continue to sauté until fragrant. About 1 minute.
  3. Turn heat down to medium and add the cherries, spinach, garlic, salt and pepper and sauté until spinach is wilted.
  4. Crumble goat cheese into mushroom mixture and add cooked brown rice and stock. Stir until goat cheese is melted.
  5. Slice the top off peppers. Use a paring knife, remove the seeds and pith. Rub the remaining 4 Tbsp. olive oil on the outside and insides of peppers. Stuff with mushroom/rice mixture.
  6. Place baking rack in the bowl in the low position and place peppers on top.
  7. Tap the bake button and set temperature to 375°F and fry for 25 minutes until stuffing is hot and peppers are cooked.

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