Why this fits a family on a budget
Using canned chickpeas, instant rice, and canned tomatoes keeps the cost under $1.80 per serving while still delivering a satisfying, protein-rich meal. The air fryer cuts the cooking time dramatically compared to traditional oven-baked stuffed peppers, landing the whole dinner on the table in under 40 minutes.
• 4 whole large bell peppers
• 1.5 cup instant white rice
• 14.5 oz canned diced tomatoes
• 15 oz canned chickpeas
• 0.33 cup kalamata olives
• 3 oz crumbled feta cheese
• 1 tsp garlic powder
• 1.5 tsp dried oregano
• 0.5 tsp dried basil
• 2 tbsp olive oil
• 0.75 tsp salt
• 0.5 tsp black pepper
• 1.5 cup water
1. Cook the instant rice according to package directions using 1.5 cups water — typically bring water to a boil, stir in rice, cover, and remove from heat for 5 minutes. Fluff with a fork and set aside.
2. While rice cooks, drain and rinse the canned chickpeas and pat them gently dry with a paper towel. Drain the diced tomatoes, reserving 2 tablespoons of the liquid. Slice the kalamata olives in half.
3. In a large mixing bowl, combine the cooked rice, chickpeas, drained diced tomatoes (plus the reserved 2 tablespoons of liquid), olives, garlic powder, dried oregano, dried basil, half the feta, salt, and black pepper. Stir until everything is evenly mixed.
4. Cut the tops off each bell pepper and set the tops aside. Use a spoon to scoop out the seeds and white membrane from inside each pepper — the inside should be clean and hollow.
5. Brush the outside of each pepper lightly with olive oil using a pastry brush or your fingers — this helps them blister and soften nicely in the air fryer.
6. Spoon the rice filling firmly into each pepper, pressing it down gently to pack it in. Divide the filling evenly across all 4 peppers — each one should be full and slightly mounded at the top.
7. Preheat the air fryer to 375°F for 3 minutes. Place the stuffed peppers upright in the air fryer basket. If they tip, lean them against each other or the basket wall for support.
8. Air fry at 375°F for 14–16 minutes, until the pepper skins are slightly wrinkled and show light charring at the edges, and the tops of the filling look toasted. The peppers should feel tender when gently pressed with tongs.
9. Carefully remove the peppers from the air fryer — they will be very hot. Top each pepper with the remaining crumbled feta, which will soften slightly from the heat. Let rest 2 minutes before serving.
Contains: dairy. Always double-check labels for your household's allergies.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.