Stuffed Peppers with Chicken and Cheese in the Air Fryer
Chicken thigh and yogurt give the filling protein and a gentler juiciness, while sweet pepper and tomato add vitamin C and a fresher taste without dough or grains. Cheese makes the top richer and helps the filling stay together after baking. This is a practical limited keto dinner when you want a warm vegetable-based dish with a meat filling.
Halve bell pepper (280 g) lengthwise and remove the seeds. Brush the halves lightly with olive oil (2 g) and cook them in the air fryer for 15 minutes at 200 C so they soften and become easier to fill.
Finely chop chicken thigh (200 g), tomato (50 g), and parsley (10 g). Grate hard cheese (40 g) and reserve a small part for the top.
Mix the chicken, tomato, parsley, Greek yogurt (50 g), and most of the cheese. Season with salt (2 g) and black pepper (1 g), then fill the pepper halves firmly.
Top with the remaining cheese and return the peppers to the air fryer. Cook for 15 more minutes at 170 C until the filling is fully cooked and the top is lightly browned.
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