Step 1

For oven-baked peppers, preheat the oven to 400°F. To cook in the air fryer, preheat to 350°F.

Step 2

Slice each pepper in half through the stem. Remove any seeds and membranes. You can leave the stem attached or carefully remove it.

Step 3

Oven: Put ½ cup water in the bottom of a 13x9 baking dish. Arrange the peppers cut side up, and cover the dish with foil. Par-bake the peppers for 20 minutes. Air fryer: Pour ½ cup water in the bottom of the air fryer and insert the rack. Arrange the peppers leaving plenty of room for air to circulate. Work in batches if needed. Cook at 350°F for 4 minutes.

Step 4

Make the filling: Preheat a large saute pan over medium heat. Cook the onion, if using, until softened, about 5 minutes. Add the garlic and vegan ground beef, oregano, black pepper and red pepper flakes. Cook for 3-4 minutes or until hot and cooked through (longer if starting with uncooked meat such as Beyond). Add the marinara and rice, and cook for 2-3 minutes or until everything is hot. If including fresh greens, add them to the pan and cook until dark green and wilted, about 1 minute. Remove from heat.

Step 5

Stuff the peppers: Place a little cheese in the bottom of each pepper, if desired, then fill with the sauteed mixture. If using my homemade cheese and air frying, you can add cheese on top of each pepper now. Otherwise, don't add cheese yet.

Step 6

Oven: Cover the dish again with foil, and bake for 15 minutes. Remove, add cheese in top of each pepper, cover again, and bake for another 15 minutes.Air fryer: Air fry at 350°F for 6-7 minutes. If using store-bought vegan cheese, it will dry out in the air fryer, so either add it near the end of cooking, or melt it in a bowl in the microwave with a splash of water. Spoon onto the peppers just before serving.

Step 7

The peppers are done when tender and slightly wrinkled and the cheese is melted. Serve hot.