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6 medium sweet red peppers
1 pound lean ground beef (90% lean)
1 tbsp olive oil
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium onion, finely chopped
cup finely chopped green pepper
2 cups coarsely chopped fresh spinach
1.
Cut and discard tops from red peppers; remove seeds. In a 6-qt. stockpot, cook
peppers in boiling water until crisp-tender, 3-5 minutes; drain and rinse in cold water.
2.
In a large skillet, cook beef over medium heat until no longer pink, breaking into
crumbles, 6-8 minutes. Remove with a slotted spoon; pour off drippings.
3.
In same pan, heat oil over medium heat; saute zucchini, yellow squash, onion and
green pepper until tender, 4-5 minutes. Add spinach and garlic; cook and stir until
wilted, about 1 minute. Stir in cooked beef, rice, tomato sauce, mozzarella cheese and
salt.
4.
Place 3 red peppers in your Baking Pan. Fill with meat mixture. Bake in your Air Fryer
Oven at Position 2 at 350°F until peppers are tender, about 35-40 minutes. Top with
provolone cheese; bake, uncovered, until cheese is melted, about 5 minutes.
stuffed
peppers
1 russet potato
1 tsp kosher salt
1 tsp olive oil
1 tsp chives, minced
1.
Place potato on its side lengthwise. Pierce russet potato with a metal skewer along its
entire length to serve as the stop guard for slicing.
2.
Carefully slice potato into tiny, thin slices without piercing through the bottom of the
potato. Remove metal skewer.
3.
Sprinkle potato with kosher salt and olive oil. Place potato on the Baking Pan in Position 1
Tray in the Air Fryer Oven and set the Function Dial to Bake.
4.
Cook 50-60 minutes at 400°F until cooked through and tops are crispy.
5.
Garnish with chives.
hasselback
potatoes
Ingredients:
Ingredients:
Directions:
Directions:
4 garlic cloves, minced
1 cup ready-to-serve long grain and wild rice
1 can (8 ounces) tomato sauce
½ cup shredded part-skim mozzarella cheese
¼ tsp salt
3 slices reduced-fat provolone cheese, halved
¹³
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