AIR-FRYER STUFFED MINI PEPPERS

!/4 cup quinoa

1 large lemon

12 mini multicolored peppers 

8-oz frozen chopped spinach, thawed, squeezed dry

1 cup crumbled feta cheese

1/4 cup chopped fresh parsley

2 scallions, chopped

2 tbsp olive oil

1/4 tsp each of salt and pepper

Cook quinoa according to package directions. Drain, if needed.

Grate 1 1/2 teaspoon of zest from lemon and squeeze 1 tablespoon of juice from the lemon.

Halve peppers lengthwise and discard the seeds.

In a bowl, combine the spinach, cheese, parsley, scallions, oil, quinoa, lemon juice and zest, salt and pepper. Divide evenly among the peppers filling each.

Place the crisper plate in the basket of a 7-quart air fryer and spray with cooking spray. Place basket in air fryer and heat to 325-degrees. In batches, air fryer peppers until lightly browned and peppers are crisp tender. This should take about 10 minutes per batch.

Yield: 6 servings of 2 peppers each. Per serving: 140 calories, 9g carbs, 5g protein, 300mg sodium

recipe and photo First for women 1/24