Air Fryer Mini Pepper Boats with Lemon Pearl Couscous, Olives, and Golden Feta

Instructions

1. 1

   1. Wash the mini peppers, cut them lengthwise, and remove the seeds. Toss the halves with 7 ml (1/2 tbsp) olive oil and a pinch of salt. Set aside.

2. 2

   2. Place the pearl couscous and water in a small saucepan with 1 g (1/4 tsp) salt. Bring to a boil, reduce the heat, and cook for 8 to 10 minutes until tender and the liquid is absorbed. Let stand for 2 minutes and fluff.

3. 3

   3. In a small skillet, heat 7 ml (1/2 tbsp) olive oil over medium heat. Sauté the red onion for 2 minutes, add the garlic, and cook 30 seconds more. Add the spinach and stir for 1 minute until wilted.

4. 4

   4. In a bowl, combine the cooked couscous with the sautéed onion, garlic, and spinach, black olives, parsley, dried oregano, lemon zest, 15 ml (1 tbsp) lemon juice, black pepper, and half of the feta cheese. Taste and adjust with the remaining salt if needed.

5. 5

   5. Fill each mini pepper half with the couscous mixture, pressing lightly so it stays compact. Top with the remaining feta cheese and drizzle with the last 7 ml (1/2 tbsp) olive oil.

6. 6

   6. Preheat the air fryer to 190 °C / 375 °F for 3 minutes. Arrange the stuffed peppers in the basket in a single layer; cook in batches if needed.

7. 7

   7. Air fry at 190 °C / 375 °F for 10 to 12 minutes, until the peppers are tender and the feta is lightly golden around the edges.

8. 8

   8. Serve warm or at room temperature, using any remaining parsley and a little extra lemon zest if desired.