Air Fryer Stuffed Peppers
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My easy air fryer stuffed peppers are filled with a cheesy beef and rice mixture and are air fried until soft and tender. They make a speedy weeknight dinner that the whole family adores.
Because my healthy stuffed peppers are such a family favorite, I wanted to see how they would fare in the air fryer- and it was a huge success!
They come out just as tender and juicy as the oven, but in less time. I had to tweak the recipe slightly to compensate for the higher cooking temperature, but the results are great (if not better!). Thanks to the air fryer, there is no risk of soggy bell peppers, and the filling stays moist and juicy. They are easy to customize, too, so have fun changing things up.
Why make stuffed peppers in the air fryer
- Quick and easy. Yes, you do need to cook the filling, but the total air-frying time is just 15 minutes!
- Meal prep friendly. Stuffed peppers have been part of my weekly meal prep since I was in college, and these are no different. They freeze well and reheat beautifully.
Key Ingredients
Find the printable recipe with measurements below.
- Bell peppers. Use any color of bell peppers you like, or use a variety for a more colorful meal! Remember that larger peppers are easier to fill. I tested this recipe with bell peppers of all sizes, and anything 5 to 6 ounces produces the best and consistent results.
- Olive oil, onion, and garlic. For flavor.
- Ground beef. I prefer using lean ground beef because the filling already contains plenty of other ingredients to keep it tasty. You can use standard ground beef, but be aware that it may contain excess liquid, so drain it before mixing everything together.
- Rice. Make sure the rice is cooked ahead of time. I typically use leftover coconut milk rice, basmati rice, brown rice, or, if I want to change things up, couscous.
- Diced tomatoes. Canned in its juices. You can also use tomato sauce and fresh tomatoes if you prefer.
- Dried herbs and seasonings. I’m using Chili pepper, paprika, dried thyme, and dried parsley for this particular recipe, but you can include some Italian seasoning and/or fresh parsley.
- Mozzarella cheese. Shred the mozzarella yourself because it not only tastes better, but it melts better too.
How to cook stuffed peppers in the air fryer
Step 1 – Prepare the peppers. Chop the tops off of the peppers, then scoop out and discard the seeds and veins from the inside.
Step 2 – Make the filling. Sauté the onions and garlic in an oiled skillet until soft and fragrant. Add the ground beef next and cook until it’s browned all over. Stir the rice, spices, and tomatoes into the mixture and let it simmer.
Step 3 – Stuff the peppers. Scoop the filling into each pepper, filling them to the top.
Step 4 – Air fry. Place the stuffed peppers in the air fryer and cook for 15 minutes. Afterward, top each pepper with some shredded mozzarella and continue cooking until it melts.
Step 5- Garnish. Once the cheese is gooey and melted, garnish the peppers with parsley, and enjoy!
★★★★★ REVIEW
“Nom nom nom! So very, very tasty. It’s a great way to get my kids to eat extra veggies.“ – Ann
Recipe tips and variations
- Grease the air fryer basket with cooking spray to prevent the peppers from sticking. Trust me on this, cleaning up the recipe testing batches was NOT fun!
- If your peppers are wobbly and not standing up straight, slice off a bit of the bottom (without puncturing the pepper) to create a flat surface. I find 1/2 an inch to be sufficient.
- Leave space between each pepper. This way, the heat can circulate well and cook the peppers evenly. Cook them in batches if needed.
- Other ground meat options. I typically use ground beef, but you can use ground chicken, turkey, pork, or even ground Italian sausage.
- Change up the vegetables in the filling. I’ve successfully made them with black beans, carrots, sweet potatoes, and squash. Avoid high-water vegetables like mushrooms and zucchini.
- Low carb option. If I want a lighter stuffed pepper, I like to swap out the white rice with cauliflower rice. Just be sure to remove the excess moisture (cauliflower rice is notorious for this!).
Storage instructions
To store: The air-fried peppers can be wrapped in foil or kept in an airtight container and stored in the fridge for 3 to 4 days.
To freeze: Once they’re cooled completely, wrap the leftover stuffed peppers in aluminum foil and keep them in an airtight container or ziplock bag. Freeze for up to 3 months. Allow them to thaw in the fridge overnight before reheating the next day.
To reheat: It’s best to reheat the peppers in the air fryer until they’re warmed through. I find two minutes at 400°F to be plenty.
Frequently asked questions
No, cooking the peppers beforehand isn’t necessary because the moisture in the filling and heat in the air fryer cooks them to perfection every time. Also, pre-cooking them softens the peppers, which can cause them to fall apart once stuffed.
If the peppers become soggy, it’s because they’re overcooked. Only air fry the stuffed bell peppers for 13 minutes (plus the 2 to 3 minutes with the cheese) and keep an eye on them in the last few minutes of cooking.
You can! To make them in advance, stuff the peppers with the filling, then transfer them to an airtight container. Store for up to 24 hours in the fridge. If you want to freeze the stuffed peppers, wrap each one in plastic wrap or aluminum foil, then freeze in a freezer-safe container for up to 3 months. Thaw in the fridge, let the peppers come to room temperature, and air fry as instructed.
If you tried this Air Fryer Stuffed Peppers recipe, please leave a star rating and comment. It helps others thinking of making this.
Air Fryer Stuffed Peppers
Video
Ingredients
- 6 large bell peppers
- 3 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 14 ounces ground beef
- 1 3/4 cups cooked rice
- 14 ounces canned tomatoes diced
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 1/4 cups mozzarella cheese shredded
Instructions
- Preheat the air fryer to 190C/375F.
- Cut off the tops from peppers, clean the insides, and set aside.
- In a large skillet over medium-high heat, heat oil and saute onions and garlic until translucent. Add the ground beef and cook until no longer pink. Add the cooked rice, salt, pepper, chili powder, paprika, thyme, parsley, and tomatoes, and cook until the mixture starts boiling.
- Scoop the mixture into the peppers, filling them just to the top.
- Place the filled peppers in the air fryer basket and air fry for 15 minutes. Add the shredded cheese and air fry for another two minutes, until the cheese is melted.
Really delicious . Thank you. I only had two peppers so I reduced everything. My orange pepper turned charred a little but it peeled off easily. I probably should have reduced the time for only two peppers? The red one was only slightly charred on the outside.
Nom nom nom! So very very tasty. XX