Air Fryer Stuffed Peppers

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Air Fryer Stuffed Peppers are about to become your new weeknight dinner hero!

This classic comfort food gets a modern makeover with the convenience of air fryer cooking, which cuts down on time while delivering perfectly tender peppers with a slightly caramelized exterior.

Each colorful bell pepper is filled with a hearty mixture of seasoned ground beef, fluffy rice, and aromatic spices, then topped with melted cheese that gets beautifully golden in the air fryer.

What makes this recipe especially appealing is how hands-off it is—no need to heat up your whole kitchen with the oven, and cleanup is a breeze.

Whether you're cooking for a family dinner or meal prepping for the week ahead, these stuffed peppers are nutritious, satisfying, and endlessly customizable.

Plus, they look absolutely stunning on the plate, making them perfect for both casual dinners and entertaining guests.

Ingredients

• 4 large bell peppers (any color—red, yellow, orange, or green)

• 1 pound ground beef (80/20 or 85/15)

• 1½ cups cooked white or brown rice

• 1 can (14.5 oz) diced tomatoes, drained

• 1 cup shredded mozzarella cheese (or cheddar), divided

• 2 cloves garlic, minced

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• 1 teaspoon paprika

• ½ teaspoon cumin

• 1 teaspoon salt

• ½ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional)

• 2 tablespoons olive oil

• Fresh parsley for garnish (optional)

Directions

1. Cut the tops off the bell peppers and remove all seeds and membranes. Trim the bottoms slightly if needed so they stand upright, but don't cut through. Lightly brush the outside of the peppers with olive oil.

2. Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat.

3. Add the minced garlic to the beef and cook for 1 minute until fragrant.

4. Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, paprika, cumin, salt, black pepper, and red pepper flakes. Mix well and cook for 2-3 minutes.

5. Remove from heat and stir in ½ cup of the shredded cheese until combined.

6. Preheat your air fryer to 360°F (180°C) for 3-5 minutes.

7. Stuff each bell pepper generously with the beef and rice mixture, packing it down gently. The filling should mound slightly above the top of each pepper.

8. Place the stuffed peppers upright in the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.

9. Air fry at 360°F (180°C) for 12-15 minutes until the peppers are tender but still hold their shape.

10. Sprinkle the remaining ½ cup of cheese on top of each pepper and air fry for an additional 2-3 minutes until the cheese is melted and bubbly.

11. Carefully remove the peppers from the air fryer using tongs or a spatula. Let them cool for 2-3 minutes, then garnish with fresh parsley if desired.

Tips

Pepper selection: Red, yellow, and orange peppers tend to be sweeter and milder, while green peppers have a more robust, slightly bitter flavor. Choose based on your preference!

Pre-cook the rice: Use leftover rice or quick-cooking options to save time. Day-old rice actually works best as it's less sticky.

Even cooking: Choose peppers that are similar in size so they cook evenly. If your peppers are very large, you may need to add 2-3 minutes to the cooking time.

Prevent tipping: If your peppers won't stand upright, place them in small ramekins or use crumpled aluminum foil as supports in the air fryer basket.

Customize the filling: Add diced zucchini, corn, black beans, or mushrooms to the filling for extra vegetables and flavor.

Cheese options: Try pepper jack for a spicy kick, Italian blend for more complexity, or sharp cheddar for a bolder flavor.

Storage Tips

Refrigerator: Store cooked stuffed peppers in an airtight container for up to 4 days. They make excellent meal prep!

Freezer: Freeze cooked peppers for up to 3 months. Wrap each pepper individually in plastic wrap, then place in a freezer-safe container or bag.

Reheating from refrigerator: Air fry at 350°F for 5-7 minutes, or microwave for 2-3 minutes until heated through.

Reheating from frozen: Thaw overnight in the refrigerator, then reheat as directed above. Or air fry from frozen at 320°F for 15-18 minutes.

Make-ahead option: Prepare the peppers completely but don't cook them. Cover and refrigerate for up to 24 hours, then air fry as directed, adding 2-3 minutes to the cooking time.

Nutrition Facts

Per serving (1 stuffed pepper)

• Calories: 385

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 75mg

• Sodium: 720mg

• Total Carbohydrates: 31g

• Dietary Fiber: 4g

• Sugars: 8g

• Protein: 26g

Note: Nutrition information is approximate and will vary based on specific ingredients and pepper sizes used.

These Air Fryer Stuffed Peppers prove that healthy, delicious dinners don't have to be complicated or time-consuming!

The air fryer works its magic to create tender-crisp peppers with perfectly melted cheese on top, all while using less energy than a traditional oven.

This recipe is wonderfully flexible—swap the ground beef for turkey or plant-based protein, experiment with different cheese varieties, or add your favorite vegetables to the filling.

They're also fantastic for meal prep since they reheat beautifully and taste just as good on day three as they do fresh out of the air fryer.

Whether you're feeding picky eaters (kids love these!), watching your portions, or simply looking for a wholesome meal that comes together in under 30 minutes, these stuffed peppers deliver every time.

Give this recipe a try and let us know what creative filling combinations you come up with! Share your colorful creations in the comments below.

Happy air frying!