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Air Fryer Stuffed Bell Peppers with Rice & Veg

Air Fryer Stuffed Bell Peppers with Rice & Veg – Easy, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Bell peppers (4 large): Any color works; choose firm, wide peppers that sit upright.
  • Cooked rice (2 cups): White, brown, jasmine, or basmati. Leftover rice is perfect.
  • Onion (1 small), finely chopped
  • Garlic (2–3 cloves), minced
  • Carrot (1 medium), finely diced
  • Zucchini (1 small), finely diced
  • Baby spinach (2 cups), chopped
  • Black beans or kidney beans (1 can, drained and rinsed), optional for added protein
  • Tomato sauce or crushed tomatoes (1 cup)
  • Corn kernels (1/2 cup), fresh, frozen, or canned
  • Shredded cheese (1–1 1/2 cups): Cheddar, Monterey Jack, mozzarella, or a blend
  • Olive oil (1–2 tablespoons)
  • Spices: Chili powder, smoked paprika, cumin, dried oregano
  • Salt and black pepper
  • Fresh herbs (optional): Cilantro or parsley for topping
  • Lime or lemon (optional): For a bright finish

Instructions
 

  • Prep the peppers: Slice the tops off the bell peppers and scoop out the seeds and membranes. If they wobble, trim a very thin slice off the bottoms so they stand upright. Don’t cut through the bottoms.
  • Preheat the air fryer: Set it to 360°F (182°C). If your air fryer needs preheating, give it 3–5 minutes.
  • Sauté the aromatics: In a skillet over medium heat, warm olive oil. Add onion and carrot with a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and zucchini; cook 2–3 minutes more.
  • Wilt the greens: Add chopped spinach and cook until it softens, about 1 minute.
  • Build the filling: Stir in cooked rice, beans, corn, tomato sauce, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/2 teaspoon salt, and black pepper to taste. Cook 2–3 minutes to warm through. Adjust seasoning. The mixture should be moist but not soupy.
  • Cheese it up: Stir in 1/2 cup shredded cheese to help bind the filling. Save the rest for topping.
  • Stuff the peppers: Spoon the filling into each pepper, packing gently and mounding slightly. Top with more cheese.
  • Air fry: Arrange stuffed peppers in the air fryer basket so they don’t touch. Air fry at 360°F (182°C) for 10–14 minutes, until the peppers are tender and the cheese is melted and golden in spots. Thicker peppers may need up to 16 minutes.
  • Finish and serve: Let rest 3–5 minutes. Top with chopped herbs and a squeeze of lime or lemon if you like. Serve warm.