Air Fryer Stuffed Red Bell Pepper with Ham and Provolone
Korean · Organized from the video by Tasting Traditions Country
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Ingredients
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Steps
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- 1
Rinse the red bell pepper and hollow out the interior, removing the seeds and white membranes to create a clean vessel.
- 2
Dice the 100 g of ham into small, uniform cubes.
- 3
Slice the 6 cherry tomatoes in half.
- 4
Layer the diced ham into the base of the hollowed pepper, then arrange the tomato halves on top of the ham.
- 5
Crack the 2 room temperature eggs over the tomatoes and ham, then season with a pinch of sea salt and cracked black pepper.
💡 Always use room temperature eggs to ensure a smooth, even cook without rubbery whites.
- 6
Place the loaded pepper into the air fryer basket. If you want a charred skin, preheat the air fryer empty for 3 minutes before adding the pepper. Cook at 180°C (356°F) for 15 minutes.
💡 Preheating the air fryer for 3 minutes can help lock in the sweetness of the pepper skin.
🔥 180°C⏱ 3 minutes⏱ 15 minutes
- 7
Remove the pepper from the air fryer and sprinkle the 100 g of grated provolone cheese over the top to seal it. Return to the air fryer at 180°C (356°F) for 5 minutes until the cheese is golden and bubbling.
💡 Use freshly grated cheese instead of bagged cheese to ensure a creamy, stretchy melt.
🔥 180°C⏱ 5 minutes
- 8
Garnish with fresh parsley and serve.
Tips
- Use room temperature eggs to prevent uneven cooking (rubbery whites vs cold yolks).
- Preheat the air fryer for 3 minutes to achieve a charred, roasted flavor on the pepper skin.
- Avoid pre-grated cheese; use fresh cheese to avoid anti-caking agents that hinder melting.
- The ham layer acts as an insulator for the juices from the tomatoes.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Tasting Traditions Country on YouTube