Air Fryer Stuffed Peppers

These air fryer stuffed peppers are a fast, satisfying, and hearty meal packed with seasoned ground meat, rice, and melty cheese. I love how the air fryer cooks the peppers to perfect tenderness while crisping the tops—giving me all the comfort of baked stuffed peppers in a fraction of the time.

Why You’ll Love This Recipe

I turn to this recipe when I want a complete meal in one neat little package. The filling is flavorful and customizable, and the air fryer gets everything done quickly without heating up the kitchen. It’s great for weeknights, meal prep, or even using up leftovers. Plus, I can easily double the batch or freeze extras.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bell peppers (any color), tops cut off and seeds removed

• Ground beef or turkey

• Cooked rice

• Onion, chopped

• Garlic, minced

• Tomato sauce

• Olive oil

• Italian seasoning

• Salt

• Black pepper

• Shredded cheese (cheddar, mozzarella, or a mix)

• Fresh parsley or basil (optional, for garnish)

Directions

1. I start by prepping the bell peppers—cutting off the tops and scooping out the seeds and membranes.

2. In a skillet over medium heat, I cook the ground meat with olive oil, onion, and garlic until browned.

3. I stir in the cooked rice, tomato sauce, Italian seasoning, salt, and pepper. I let it simmer for a couple of minutes until the mixture is thick and well combined.

4. I spoon the filling into each hollowed-out bell pepper, pressing it down to pack it tightly.

5. I top each pepper with shredded cheese.

6. I preheat the air fryer to 360°F (180°C), then place the stuffed peppers upright in the basket.

7. I cook for 10–12 minutes, or until the peppers are tender and the cheese is melted and bubbly.

8. I garnish with chopped parsley or basil and serve hot.

Servings and timing

This recipe makes 4 stuffed peppers. It takes about 15 minutes to prep and 10–12 minutes to cook, so I can have everything ready in under 30 minutes.

Variations

I’ve swapped the rice for quinoa or cauliflower rice when I want a lower-carb version. For extra veggies, I mix in spinach or mushrooms with the filling. I also sometimes use salsa instead of tomato sauce for a Tex-Mex twist and top with pepper jack cheese for more heat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I pop them back in the air fryer at 350°F (175°C) for 5–7 minutes or microwave them in short intervals. They also freeze well—I wrap them individually and reheat directly from frozen.

FAQs

Can I use raw peppers, or should I pre-cook them?

I use raw peppers, and the air fryer softens them nicely while keeping a slight crunch. If I want them very soft, I cook them a few extra minutes.

What kind of rice works best?

I’ve used white rice, brown rice, and even leftover rice—all work well as long as it’s cooked beforehand.

Can I make this vegetarian?

Yes, I’ve made them meatless by swapping in black beans, lentils, or a plant-based meat alternative.

Can I prepare these in advance?

Absolutely. I stuff the peppers and store them in the fridge up to a day ahead. Then I just air fry when I’m ready to eat.

Can I use mini peppers for appetizers?

Yes! I slice mini bell peppers in half, stuff them, and air fry for about 6–8 minutes. They make great party bites.

Conclusion

These air fryer stuffed peppers are one of my go-to meals when I want something hearty, healthy, and easy to make. The combination of savory filling, melty cheese, and tender peppers always hits the spot. With so many ways to customize them, I never get bored—and cleanup is always a breeze.