There’s something deeply satisfying about bell peppers roasted until their edges just start to char, stuffed full with seasoned meat and rice, and finished to tender perfection in minutes. Air Fryer Stuffed Peppers bring all that cozy comfort without heating up your whole kitchenquick, colorful, and surprisingly forgiving.
I started testing these back in spring 2019 when I was researching how different herbs hold up under high-heat air circulation. Turns out oregano and smoked paprika bloom beautifully in that dry heat, coating every grain of rice with flavor. After tweaking the timing across a dozen batches, I learned that a light brush of olive oil on the pepper skin keeps it from drying out while the filling stays moist and fluffy inside.
PrintAir Fryer Stuffed Peppers Recipe Easy Delicious Dinner
These Air Fryer Stuffed Peppers are a fast and tasty meal perfect for busy nights. They combine seasoned ground beef, rice, and veggies, cooked until tender in the air fryer. Enjoy a quick, flavorful dinner that reheats well.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
- Diet: Standard
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 6 bell peppers (any color)
- 1 lb ground beef
- 2 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 (15 ounce) can diced tomatoes (not drained)
- 1 tablespoon coconut aminos or Worcestershire sauce
- 1 cup uncooked white or brown rice
- 1 cup water
- 1 cup shredded cheddar cheese or vegan cheese (optional)
Instructions
- Heat your air fryer to 400°F for 3 to 5 minutes depending on its size.
- While warming, cut the tops from peppers and remove the seeds, then dice the tops for later use.
- Cook the peppers in the air fryer basket for 6 minutes.
- Meanwhile, warm olive oil in a large deep skillet over medium-high heat.
- Sauté the diced onion and pepper tops for 2 to 3 minutes until softened.
- Stir in garlic and cook another 1 to 2 minutes until fragrant.
- Add ground beef and brown until fully cooked and no pink remains.
- Mix in Italian seasoning, salt, diced tomatoes with juice, and coconut aminos or Worcestershire sauce.
- Stir in uncooked rice and water, then cover and simmer over medium-low heat for 15 minutes or until rice is done.
- Fill each pepper with the beef and rice mixture and return to air fryer.
- Cook at 400°F for 4 minutes, then add cheese on top if using.
- Continue cooking for an additional 4 minutes until cheese melts and bubbles. If not using cheese, air fry peppers for 8 minutes total.
Notes
- Low carb: swap the rice with cauliflower rice add frozen cauliflower rice to the meat mixture and cook until warmed through There are 11
- 5 net carbs in this option Dairy-free: omit the shredded cheese on top Gluten-free: this recipe is naturally gluten-free More fiber: use brown rice and add drained black beans to the mixture after the rice is cooked Storage: allow the peppers to cool completely then store in an airtight container in the fridge for up to 3-4 days Freeze: place the stuffed peppers in an air tight container or freezer bag and store in the freezer for up to 4 months Thaw overnight in the fridge Reheat: place the stuffed peppers back in the air fryer and cook at 400 degrees f for 10 minutes or until heated through
Nutrition
- Serving Size: 1 pepper
- Calories: 403kcal
- Sugar: 8.4g
- Sodium: 734mg
- Fat: 15.7g
- Carbohydrates: 39.1g
- Fiber: 5.1g
- Protein: 26.1g
- Cholesterol: 67mg
Why You’ll Love This Recipe
Bell peppers cook beautifully in circulating heattheir skins soften and blister just enough while the filling stays tender and moist. You get all the classic comfort of stuffed peppers without waiting an hour for the oven to do its work.
- Quick weeknight magic: From prep to dinner in 30 minutes, perfect when everyone’s hungry and you need something hearty on the table fast.
- Flexible and forgiving: Use what you haveswap ground turkey for beef, brown rice for white, or skip the cheese entirely and they’re still delicious.
- Meal prep friendly: These reheat beautifully, so you can make a double batch and pack lunches for days.
What Makes the Air Fryer Method Special
The air fryer gives you a gentle char on the pepper edges without drying them out, something that’s tricky to achieve in a conventional oven without cranking up the heat too high. The key is pre-cooking the peppers for just 6 minutesthey soften enough to hold the filling but keep their shape and a bit of texture.
Meanwhile, you’re building flavor in the skillet: browning the beef with diced onion and garlic, then letting the rice simmer right in the seasoned tomato mixture. Everything cooks in one pan, which means less cleanup and deeper flavor as the rice absorbs all those savory juices.
Ingredient Notes and Simple Swaps
This recipe works with what’s already in your pantry, but here are a few insights that make a difference:
- Bell peppers: Any color worksred and yellow are sweeter, green adds a bit of bite. I often grab a mix for a colorful presentation.
- Ground beef: Look for 80/20 or 85/15 for the best balance of flavor and moisture. Ground turkey or chicken work too, just add a splash more olive oil.
- Italian seasoning: This blend usually includes oregano, basil, and thymeit blooms beautifully under high heat and coats every grain of rice.
- Coconut aminos or Worcestershire: Both add umami depth. Coconut aminos are slightly sweeter and gluten-free; Worcestershire brings a tangier punch.
| Ingredient | Easy Swap |
|---|---|
| Ground beef | Ground turkey, chicken, or plant-based crumbles |
| White or brown rice | Cauliflower rice (frozen works greatno simmering needed) |
| Cheddar cheese | Monterey Jack, mozzarella, or vegan shreds |
| Diced tomatoes | Fire-roasted tomatoes for a smokier flavor |
How to Make Air Fryer Stuffed Peppers
Start by preheating your air fryer to 400°Fsmaller models need about 3 minutes, larger ones closer to 5. While it heats, slice the tops off your bell peppers and scoop out the seeds. Dice those pepper tops and set them aside; they’ll go right into the filling for extra flavor and zero waste.
Pop the hollowed peppers into the air fryer basket and cook for 6 minutes. Meanwhile, heat olive oil in a deep skillet over medium-high heat, then sauté the diced onion and pepper tops until soft. Add minced garlic and cook until fragrant, about a minute. Brown the ground beef completely, breaking it up as it cooks, then stir in Italian seasoning, salt, diced tomatoes, and coconut aminos. Add uncooked rice and water, cover, and simmer on medium-low for 15 minutes.
When the rice is tender and the liquid is absorbed, spoon the filling evenly into the partially cooked peppers. Return them to the air fryer and cook at 400°F for 4 minutes, then sprinkle shredded cheddar on top and cook another 4 minutes until melted and bubbly. If you’re skipping cheese, just air fry for 8 minutes straight.
Serving and Storage Tips
These peppers are hearty enough to stand alone, but a simple green salad or garlic bread on the side makes it feel like a full dinner spread. Leftovers keep beautifully in an airtight container in the fridge for up to 3–4 days, and they reheat right in the air fryer at 400°F for about 10 minutes.
| Storage Method | Details |
|---|---|
| Refrigerate | Cool completely, store in airtight container, 3–4 days |
| Freeze | Place in freezer-safe bag or container, up to 4 months; thaw overnight in fridge |
| Reheat | Air fryer at 400°F for 10 minutes, or microwave covered for 2–3 minutes |
Tips for Perfect Results Every Time
- Don’t skip the pre-cook: Those first 6 minutes in the air fryer are what soften the peppers just enough to hold the filling without collapsing.
- Use a deep skillet: You need room for the rice to simmer without bubbling overa wide, shallow pan won’t give you enough space.
- Check your rice timing: If your package says 20 minutes, simmer for 20. Brown rice takes longer than white, so adjust accordingly.
- Let them rest a minute: The filling is piping hot straight out of the air fryera quick rest helps everything settle and makes serving easier.
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FAQs ( Air Fryer Stuffed Peppers )
What temperature should I cook stuffed peppers in the air fryer?
Set your air fryer to 375°F for perfectly cooked stuffed peppers. This temperature allows the peppers to become tender while the filling cooks through completely. Cook for 12-15 minutes, checking halfway through to ensure even browning.
Do I need to precook the filling before stuffing?
Yes, always precook your meat and rice filling before stuffing the peppers. Raw ingredients won’t cook properly in the air fryer’s shorter cooking time. Saute ground beef or turkey until browned, then mix with cooked rice and seasonings.
How do I prevent the peppers from tipping over?
Trim a small slice off the bottom of each pepper to create a flat base. Place them snugly in your air fryer basket so they support each other. If needed, use small ramekins or silicone molds to keep them upright during cooking.
Can I make this recipe ahead of time?
Absolutely! Stuff the peppers and refrigerate for up to 24 hours before cooking. Add 2-3 extra minutes to the cooking time if cooking straight from the fridge. This meal prep option makes weeknight dinners much easier.
What size peppers work best for this dish?
Medium-sized bell peppers work perfectly – about 3-4 inches wide. They fit comfortably in most air fryer baskets and hold the right amount of filling. Avoid extra-large peppers as they may not cook evenly in the confined space.
Your New Weeknight Hero
These Air Fryer Stuffed Peppers come together in just 30 minutes, and you’ll love how tender the peppers turn outlightly charred edges, savory rice filling, melted cheese on top. They smell incredible coming out of the basket, and that first bite delivers all the comfort without heating up your whole kitchen.
Try fire-roasted tomatoes next time for a smokier flavor, or swap in cauliflower rice if you’re keeping things lighter. Leftovers reheat beautifully in the air fryerjust pop them back in at 400°F for about 10 minutes. A trick I learned from testing herbs under high heat: fresh parsley stirred in right before serving brightens everything up.
I’d love to see how yours turn outtag me if you snap a photo! Did your family have a go-to stuffed pepper recipe growing up? These are perfect for sharing around the table or packing up for lunch all week. Save this one for a night when you need something hearty, fast, and deeply satisfying.
