These air fryer stuffed bell peppers are one of those dinners that make you feel like a total weeknight hero. Bright, colorful peppers, hearty filling, melty cheese — and the whole thing cooks up perfectly in the air fryer. The first time I tried making stuffed peppers this way, I couldn’t believe how quickly they came together compared to baking. And they still had all the cozy flavor I grew up loving!
The air fryer works wonders here because it cooks the peppers just enough to get tender while keeping a little bite — no mushy peppers. Plus, the tops get beautifully golden without turning your oven on for almost an hour. Perfect for busy nights when you want something homemade and hearty.
These peppers are stuffed with a savory mix of ground beef, rice, tomatoes, and spices, then topped with cheese. They’re flavorful, cheesy, and oh-so-satisfying. You’ll love the contrast of the tender pepper with the rich, meaty filling. Even better? You can mix and match with your favorite spices or proteins.
From start to finish, you’re looking at about 35–40 minutes, and the steps are super simple. If you’ve never made stuffed peppers in the air fryer, this is your sign to try — you’re gonna love how easy and delicious it is!
🥕 Ingredients Overview
Here’s what you need to make classic stuffed bell peppers:
- Bell Peppers: Choose large, firm peppers so they hold their shape. Any color works — red and yellow are sweeter, green is a little more earthy.
- Ground Beef: I use lean (85–90%) so it’s not too greasy. You can swap with ground turkey, chicken, or even a plant-based crumble.
- Cooked Rice: Leftover rice is perfect here! White, brown, or even quinoa.
- Diced Tomatoes: Adds juiciness and a little acidity. Canned or fresh.
- Onion & Garlic: For that classic savory flavor.
- Seasonings: Italian seasoning, salt, pepper — feel free to add paprika or chili flakes if you like heat.
- Cheese: Shredded cheddar, mozzarella, or even pepper jack for a kick. Dairy-free shreds work too.
Pro Tip: To make it low-carb, skip the rice and bulk up the filling with extra ground meat and diced veggies like zucchini or mushrooms.
🔥 Step-by-Step Instructions
1. Prep the Peppers: Cut the tops off 4 large bell peppers and remove seeds and membranes. Lightly brush the insides with oil and sprinkle with a pinch of salt.
2. Cook the Filling: In a skillet, cook 1 pound ground beef over medium heat until browned. Drain excess fat, then add 1/2 diced onion and 2 cloves minced garlic. Cook 2–3 minutes until soft. Stir in 1 cup cooked rice, 1 cup diced tomatoes, 1 teaspoon Italian seasoning, salt, and pepper to taste. Heat through.
3. Stuff the Peppers: Spoon the filling evenly into each pepper. Top with shredded cheese.
4. Air Fry the Peppers: Preheat air fryer to 360°F (180°C). Place stuffed peppers in the basket in a single layer. Air fry for 10–12 minutes, or until peppers are tender and cheese is melted and golden.
5. Serve & Enjoy: Let cool for 2–3 minutes, then dig in!
Pro Tip: Don’t overcrowd the basket — air circulation is key to even cooking.
❌ Common Mistakes to Avoid
- Overstuffing the peppers — it can make them fall apart
- Skipping the preheat — you want that even, hot air
- Choosing thin or soft peppers — they won’t hold up as well
- Not draining excess grease — too much liquid makes soggy filling
🎨 Variations & Add-Ons
- Healthy/Low-Carb: Skip the rice and add more ground meat and veggies. Cauliflower rice is another good swap.
- Spicy: Add diced jalapeños or chipotle powder to the filling, and top with pepper jack cheese.
- Vegetarian: Replace meat with black beans, lentils, or a hearty grain like farro. Add corn, spinach, or mushrooms for more texture.
- Vegan: Use a plant-based ground or beans, and dairy-free cheese. Be sure to season well for that rich flavor.
- Kid-Friendly: Use mild seasonings and a mix of cheddar and mozzarella for a more familiar flavor. You can even sneak in finely chopped veggies.
📦 Make Ahead & Storage
These stuffed peppers are a dream for meal prep. You can assemble the stuffed peppers up to a day in advance, cover, and refrigerate. When ready, air fry as directed (add an extra minute or two).
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat in the air fryer at 350°F for about 5–6 minutes, or until warmed through.
You can also freeze them (cooked or uncooked) for up to 3 months. Thaw overnight in the fridge and reheat as above.
Air Fryer Stuffed Bell Peppers
Ingredients
Method
- Prep the Peppers: Cut the tops off 4 large bell peppers and remove seeds and membranes. Lightly brush the insides with oil and sprinkle with a pinch of salt.
- Cook the Filling: In a skillet, cook 1 pound ground beef over medium heat until browned. Drain excess fat, then add 1/2 diced onion and 2 cloves minced garlic. Cook 2–3 minutes until soft. Stir in 1 cup cooked rice, 1 cup diced tomatoes, 1 teaspoon Italian seasoning, salt, and pepper to taste. Heat through.
- Stuff the Peppers: Spoon the filling evenly into each pepper. Top with shredded cheese.
- Air Fry the Peppers: Preheat air fryer to 360°F (180°C). Place stuffed peppers in the basket in a single layer. Air fry for 10–12 minutes, or until peppers are tender and cheese is melted and golden.
- Serve & Enjoy: Let cool for 2–3 minutes, then dig in!
Notes
If you give these air fryer stuffed bell peppers a try, let me know how they turn out! They’ve become one of my go-to weeknight dinners — colorful, filling, and so easy. Feel free to play with the fillings and make them your own. Don’t forget to leave a comment and tag me if you share your creation on social! If you love this recipe, you might also enjoy my [Air Fryer Chicken Parmesan] — another cheesy, comforting dinner made faster in the air fryer. Happy cooking!
