This is an easy, quick, and inexpensive dinner. It's also really good. The turkey sausage is already seasoned, so you won't need to add additional spices to the meat mixture, making preparation simpler. The seasoning in the turkey sausage also gives the stuffed peppers great flavor. To boost the protein content and add moisture and a little creaminess to the meat mixture, I use cottage cheese--not bread crumbs. You won't know the cottage cheese is there, but it will make the stuffed peppers taste better! The stuffed peppers air fry in 30-40 minutes, and they make a nice weeknight meal with a salad and/or vegetable. Leftovers also reheat well in the microwave and make great lunches. Enjoy!
Air Fryer Turkey Sausage Stuffed Peppers -- Serves 4
1 large or 2 medium peppers, seeded and cut into 4 pieces (or halved, if you're using 2
peppers)
1 small onion, chopped (about 1/2 cup)
1/4 cup of chopped celery
1 cup of low-fat cottage cheese
1 large egg
1/4 teaspoon of garlic powder
1/4 teaspoon of pepper
2-3 tablespoons of grated Parmesan cheese
16 ounces of milk turkey breakfast sausage (yes, you can use hot, if you'd prefer)
Chopped parsley or dried parsley flakes, optional
Spritz a 7- or 8-inch souffle dish (or other dish/pan that will fit in your air fryer) with non-stick cooking spray. Put the pepper pieces/halves in the dish with a teaspoon or so of water and microwave them for a minute or two or until they soften just a bit. Set the peppers aside. Put the onion and celery in a large bowl with a teaspoon or so of water and microwave them for about two minutes or until they soften a little. To the onions and celery in the bowl add the cottage cheese, egg, garlic powder, pepper, and grated Parmesan and mix them in. Add the turkey to the mixture and mix it in, too. Stuff the peppers with the meat mixture, or you can just mound it on the pepper pieces. You'll have a lot of meat mixture, so the mounds will be fairly high. Spritz the tops of the filled/mounded peppers with a little non-stick cooking spray. Air fry the stuffed peppers at 320 degrees for 30-40 minutes or until they reach an internal temperature of at least 165 degrees and have browned well on top. Let the peppers cool a little before serving them and dust the tops with a little parsley, if you'd like.
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