Like many of you, we’re cooking more than ever these days. With limited access to restaurants and plenty of time at home, now is a great time to expand your palate. If you’re looking to learn new recipes or simply need to use up your groceries, this list is a great place to start.
Southwestern Stuffed Bell Peppers
Tired of rotating through the same few dishes? Our Southwestern Stuffed Bell Peppers can inject some excitement into your dinner routine. Filling, flavorful, and featuring a slight kick, this recipe is sure to make an impression.
Yields: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
- 4 large bell peppers, cut in half lengthwise, deseeded
- 1 tablespoon olive oil
- 1 large shallot (or 1 small onion), diced
- 2 garlic cloves, minced
- 1 jalapeno, deseeded, finely diced
- 1 pound ground turkey (or ground beef)
- 1 (15 ounce) can of black beans, drained
- 1 cup frozen corn, thawed
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- Salt & pepper, to taste
- 28 ounces diced tomatoes (in tomato juice)
- 1 cup cooked brown rice (or white rice)
- ¼ cup cilantro, chopped
- 1½ cups Mexican-blend cheese, shredded
- Heat a large pan over medium high heat with olive oil. Add shallot, garlic, and jalapeno. Sautee for 5 minutes or until soft. Pour mixture into a bowl.
- Add ground turkey to the same pan. Saute until turkey is browned and cooked thoroughly.
- Add shallot mixture back into the pan.
- Add black beans, corn, spices, diced tomatoes, and salt and pepper to taste. Cook to reduce the tomatoes and to meld the flavors. Remove from the stove and add in rice and cilantro.
- Spoon turkey mixture into each bell pepper half.
- Sprinkle the top with grated cheese.
- Set the temperature on the Cosori Air Fryer to 300°F and press Start/Stop to preheat.
- Line the air fryer basket with aluminum foil.
- Place stuffed peppers into the preheated air fryer.
- Set time to 30 minutes and press Start/Pause. If bell peppers are browning too fast, cover with foil.
- Remove when bell peppers are tender and cheese is golden and melted.
Blueberry Banana Oat Muffins
If you’re eating breakfast more regularly, our Blueberry Banana Oat Muffins are a great way to start your day. The rolled oats and almond flour offer plenty of substance without losing out on any sweetness. And with a short prep and cook time, you won’t need to wake up at the crack of dawn to get started.
Yields: 9-12 servings
Prep Time: 12 minutes
Cook Time: 18 minutes
- 2 cups rolled oats
- 1 cup almond flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 2 large eggs
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed
- ½ cup any non-dairy milk (can substitute with regular milk)
- 1 tablespoon coconut oil, melted (can substitute with butter or olive oil)
- 1 teaspoon apple cider vinegar (can substitute with lemon juice)
- 1 cup fresh or frozen blueberries
- Line muffin cups with liners and spray the inside of the liners lightly with nonstick cooking spray.
- Make oat flour by blending rolled oats in a high-speed blender or food processor until they are very smooth and resemble the texture of flour. Measure out 1¼ cups of the oat flour to use.
- Whisk together eggs, maple syrup, vanilla, mashed banana, non-dairy milk, coconut oil, and apple cider vinegar until smooth. Add the oat flour, almond flour, salt, and baking soda. Add the blueberries and fold to combine.
- Select the Preheat functionon the Cosori Air Fryer, set temperature to 300°F, and press Start/Pause.
- Fill each muffin cup with the batter ¾ full.
- Place the muffin cups into the preheated air fryer basket.
- Set time to 18 minutes and press Start/Pause.
- Remove muffins when a toothpick inserted into the center comes out clean.
- Transfer the pan to a wire rack to cool for 10 minutes. Remove muffins from the pan and allow to cool for 10 more minutes before serving.
Oregano & Garlic Focaccia
Baking your own bread? Take your skills to the next level with our Oregano & Garlic Focaccia. This delicious recipe makes for an excellent appetizer before dinner or a simple snack to have at any time during the day.
Yields 4 servings
Prep Time: 2 hours 25 minutes
Cook Time: 20 minutes
- 2 cups plus 1 tablespoon bread flour
- ¾ cup water
- 2 teaspoons garlic powder
- 2 tablespoons plus 2 teaspoons warm water
- ¾ instant dry yeast (can substitute with active dry yeast)
- Pinch of sugar
- 1 teaspoon kosher salt, plus more for sprinkling
- 5 teaspoons extra-virgin olive oil , plus more for greasing and drizzling
- ½ teaspoon dried oregano
- Combine bread flour and water in the bowl of a stand mixer attached to a dough hook.
- Mix on low speed, scraping flour from the sides down the sides as needed,, for five minutes or until a shaggy dough forms.
- Mix together yeast, sugar, warm water in a separate bowl and let sit for five minutes or until the yeast is foamy.
- Pour yeast mixture into dough and mix on low speed for 2 minutes or until dough absorbs yeast mixture.
- Sprinkle in kosher salt and mix at medium speed for five minutes or until the dough is extremely elastic and sticky. Set aside.
- Pour extra-virgin olive oil into a large bowl, making sure the inside of the bowl is fully coated.
- Scrape the dough into the oiled bowl and cover with a plastic wrap.
- Place the dough in a warm spot for 1½ hours.
- Remove the dough and fold it in half, then in half again.
- Form the dough into a 7 x 7-inch square.
- Place a piece of parchment paper in the air fryer basket, covering the bottom, and place the dough on top.
- Spread the dough toward the edges of the air fryer basket.
- Add any left over oil in the bowl on top of the dough and sprinkle with dried oregano.
- Place the basket in the air fryer and allow to proof for 30 minutes more.
- Cook at 350°F for 20 minutes. Flip the bread with 5 minutes of cooking left.
- Remove when done and drizzle with extra-virgin olive oil, then sprinkle with salt.
Spam might not be the most appetizing ingredient on its own, but it takes on a new life with our Musubi recipe. This Hawaiian treat is perfect for a light lunch or an afternoon snack.
Yields 8 servings
Prep Time: 4 hours 40 minutes
Cook Time: 27 minutes
- 2 cups uncooked short-grain white rice
- 2 cups water
- 6 tablespoons rice vinegar
- 2 teaspoons toasted sesame seeds
- 1 (12-ounce) can of spam
- ¼ cup soy sauce
- ¼ cup oyster sauce
- ½ cup sugar
- Roasted nori sheets, cut into thirds (can substitute for packaged roasted seaweed)
- Soak rice in water for 4 hours. Drain, rinse and set aside.
- Bring 2 cups of water to a boil on high heat, about 5 minutes.
- Add the rice to the boiling water and stir.
- Reduce the heat to a simmer, cover, and cook for 20 minutes.
- Move the rice into a bowl when done cooking.
- Distribute the vinegar evenly through the rice by pouring the vinegar through a rice scoop. Mix gently and set aside to cool.
- Slice the spam into 8 even slices. Set aside and save the can.
- Mix together soy sauce, oyster sauce, and sugar in a microwave safe bowl.
- Microwave for 1 minute and stir, making sure all the sugar is dissolved.
- Place the spam in the soy sauce mixture and marinate for 10 minutes.
- Select the Preheat function on the Cosori Air Fryer, adjust temperature to 380°F, then press Start/Pause.
- Place the spam into the preheated air fryer basket.
- Set time to 6 minutes and press Start/Pause
- Remove the spam from the air fryer and set aside.
- Line the inside of the spam can with plastic wrap, covering the whole inside of the can and leaving 1 inch or more of plastic wrap on the outside.
- Fill the plastic-lined spam can with about 1¾ inches of cooked rice,set one slice of spam on top of the rice, then fold the plastic wrap inside the can and press down firmly.
- Remove the spam musubi from the can, then remove the plastic. Repeat this process with the remaining spam musubi.
- Wrap the musubis with roasted nori sheets, with the ends of the sheets ending on the bottom. The rice should still be warm. If it is not, you may microwave for a few seconds.