Recipe: Air Fryer Stuffed Bell Peppers with Quinoa, Spinach, and ZucchiniDescription: Tender bell peppers stuffed with a flavorful mixture of quinoa, spinach, chopped zucchini, and a hint of lemon zest, cooked to perfection in an air fryer.Serves: 4 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 200 grams quinoa, 400 milliliters water, 0.5 teaspoon salt, 1 tablespoon olive oil, 1 medium zucchini, 1 cup baby spinach, 0.5 teaspoon lemon zest, 0.25 teaspoon black pepper, 4 whole bell peppersInstructions: Rinse 200 grams of quinoa under cold water. Add to a pot with 400 milliliters of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until quinoa is fluffy and water is absorbed, approximately 15 minutes. While quinoa is cooking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 medium zucchini, chopped, and cook for 3-4 minutes until slightly softened. Add 1 cup of baby spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat and set aside. In a large bowl, combine cooked quinoa, sautéed zucchini and spinach, 0.5 teaspoon of lemon zest, salt, and black pepper to taste. Mix well. Cut the tops off 4 whole bell peppers and remove the seeds and membranes. Spoon the quinoa mixture into each bell pepper, packing it tightly. Preheat the air fryer to 180°C (356°F). Place the stuffed peppers in the air fryer basket and cook for 15-20 minutes, or until the peppers are tender and slightly charred on the edges. Carefully remove the peppers from the air fryer and let them cool slightly before serving.Perfect for: Meal planning, weekly preparation, home cooking Tags: vegetarian, air fryer, healthy, main dishThis Air Fryer Stuffed Bell Peppers with Quinoa, Spinach, and Zucchini recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.