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Air Fryer Stuffed Bell Peppers

  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Air Frying, Mixing
  • Cuisine: American
  • Diet: Low Salt, Low Fat, Gluten Free
Air Fryer Stuffed Bell Peppers

Description

Juicy, tender bell peppers are stuffed with a savory mix of ground meat, rice, and spices, then air fried to perfection for a golden, flavorful finish. This recipe gives you all the comfort of traditional baked stuffed peppers in half the time with no sogginess or uneven cooking. The air fryer’s even circulation roasts the peppers beautifully while melting the cheese inside for a rich, cohesive bite. Try pairing these with a simple side or a fresh pasta dish like Marinara Sauce Recipe for a complete meal.

Ingredients

  • 4 large bell peppers (any color, tops sliced off and seeds removed)
  • 1 lb ground beef or ground turkey (lean preferred)
  • 1 cup cooked rice (day-old rice recommended)
  • 1/2 cup onion, finely diced (yellow or white)
  • 2 cloves garlic, minced
  • 1 tbsp olive oil (plus extra for brushing)
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese (or cheddar for sharper flavor)
  • 1/2 cup tomato sauce (optional, for added moisture)

Instructions

  1. Preheat the air fryer: Set the air fryer to 370°F (190°C) and preheat for 3 minutes so the basket is evenly hot.
  2. Prepare the peppers: Slice off the tops, remove seeds, and lightly brush the insides with olive oil to promote even roasting.
  3. Brown the meat: In a skillet over medium heat, warm 1 tablespoon of olive oil and cook ground beef or turkey for 5–6 minutes, stirring until browned and no pink remains.
  4. Add aromatics: Stir in diced onion and minced garlic; cook for 2–3 minutes until fragrant and softened.
  5. Season the filling: Mix in smoked paprika, oregano, salt, and pepper. Add cooked rice and optional tomato sauce, stirring until evenly combined and hot.
  6. Stuff the peppers: Fill each pepper with the mixture, pressing lightly to compact. Top with shredded mozzarella cheese.
  7. Arrange in air fryer: Place stuffed peppers upright in the basket, leaving space between each pepper for air circulation.
  8. Air fry: Cook at 370°F (190°C) for 10 minutes, then check; cheese should be melted and slightly browned.
  9. Roast further for doneness: Increase to 390°F (200°C) and air fry an additional 8–10 minutes, or until tops are golden and peppers are fork-tender.
  10. Check texture: Peppers should feel soft but hold their shape, and cheese should appear bubbly and lightly crisped at the edges.
  11. Rest before serving: Let peppers sit for 3 minutes before serving to allow the filling juices to settle.
  12. Serve hot: Plate and garnish with fresh herbs if desired.

Notes

  • You can substitute quinoa or cauliflower rice for the cooked rice to keep it gluten-free or lower-carb.
  • Use ground chicken or plant-based crumbles for a lighter or vegetarian version.
  • Stuffed peppers can be made ahead; refrigerate up to 2 days before air frying.
  • Store leftovers in an airtight container for up to 4 days; reheat in the air fryer at 350°F for 5–6 minutes.
  • To freeze, wrap cooled peppers individually and store up to 2 months; thaw overnight before reheating.
  • Serve with a green salad or crusty bread for a balanced meal.
  • For extra flavor, add a spoonful of Marinara Sauce Recipe on top before serving.

Nutrition

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