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Air Fryer Stuffed Bell Peppers

Air Fryer Stuffed Bell Peppers

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Cook Time 14 minutes
Pre-heat 5 minutes
Total Time 19 minutes

Ingredients
  

  • 4 large bell peppers any color, tops sliced off and seeds removed
  • 1 tablespoon olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 pound ground meat beef, turkey, or chicken or plant-based ground
  • 1 cup cooked rice white, brown, or quinoa
  • 1 cup canned diced tomatoes drained or tomato sauce
  • 1 teaspoon Italian seasoning or a mix of dried basil and oregano
  • 1/2 teaspoon smoked paprika optional, for depth
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese mozzarella, Monterey Jack, or cheddar
  • 2 tablespoons chopped fresh parsley or cilantro optional, for garnish
  • Cooking spray for the air fryer basket

Instructions
 

  • Prep the peppers. Slice off the tops, remove seeds and membranes, and trim the bottoms if needed so they stand upright. Don’t cut through the base.
  • Lightly season the insides with a pinch of salt.
  • Preheat the air fryer. Set it to 360°F (182°C) for at least 3–5 minutes. A hot basket helps the peppers cook evenly.
  • Sauté the aromatics. Heat olive oil in a skillet over medium. Add onion and cook 3–4 minutes until softened.
    Stir in garlic and cook 30 seconds until fragrant.
  • Brown the meat. Add ground meat to the skillet. Cook, breaking it up, until no longer pink. If there’s excess fat, drain it.
  • Season and build the filling. Stir in cooked rice, diced tomatoes (or sauce), Italian seasoning, smoked paprika, salt, and pepper.
    Simmer 2–3 minutes so the flavors come together. Taste and adjust seasoning.
  • Partially cook the peppers (optional but helpful). Spray the air fryer basket. Place empty peppers in the basket and air fry 5 minutes to soften slightly.
    This helps them cook through without overbrowning the top later.
  • Stuff the peppers. Spoon the hot filling into each pepper, packing it in gently. Leave a little space at the top for cheese.
  • Air fry. Return stuffed peppers to the basket. Cook at 360°F (182°C) for 8–10 minutes until the peppers are tender and the filling is hot.
  • Add cheese. Sprinkle cheese over the tops.
  • Air fry another 2–4 minutes until melted and lightly golden.
  • Finish and serve. Let them rest 3–5 minutes so the juices settle. Garnish with parsley and serve warm.