Dig into meaty, tomatoey, cheesy comfort in a fraction of the time with this easy recipe for a modern twist on a classic dish!
One of my favorite meals as a kid was stuffed peppers. I’m the youngest of five kids, so my mom made huge trays of them to satisfy all of us. I remember her toiling away for hours to make the filling and stuff it into all those peppers. Then they baked for what seemed like all afternoon—while our home filled with enticingly savory aromas.
I made them once from her recipe after I’d moved out on my own. They were tasty, but they didn’t really warrant all that labor. This recipe for air-fryer stuffed peppers brings my beloved childhood meal up to modern standards! It takes a fraction of the time, thanks to one of the coolest kitchen appliances to come along in a generation.
You’ll love how quickly this dish cooks in your air fryer. Of course, you still need the stovetop for prepping the filling, but you’ll barely have time to clean up the kitchen before they’re cooked to tender perfection in that amazing gadget.
Each bite takes me right back to being 10 years old. The meaty, tomatoey filling, the earthy yet sweet peppers, the tangy, gooey cheese—this is one deeply satisfying meal!
Plus, this recipe is flexible enough to experiment with a wide array of filling options. You could swap the ground beef for turkey or sausage, switch up the cheese for a different vibe, mix in fresh herbs, or go meatless by using beans, quinoa, or riced cauliflower. This dish is sure to become a weeknight staple!
Tips for the best stuffed peppers
- Adjust temperature and cook time based on the size of your peppers. Thicker-walled or oversized peppers may need a few extra minutes to reach fork-tender texture.
- Dice the tops of your peppers and cook them with the onions to add flavor and nutrition to the filling while minimizing waste.
- If you prefer a softer, melt-in-your-mouth texture, pre-cook your unfilled peppers in the air fryer for three to four minutes. Let cool slightly before filling and cooking as directed.
- Pack your filling down gently to leave a little space at the top so the cheese can melt and bubble beautifully.
- If your peppers won’t stand upright in the air fryer basket, slice off a very thin sliver of the bottom of the pepper to create a flat surface.
- Avoid crowding the air fryer basket. Cook in batches if your appliance is very small or you’re doubling the recipe.
How do I store leftovers?
Let your stuffed peppers cool completely before storing, but don’t leave them at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or resealable bag—wrap each pepper individually for the best results. Thaw overnight in the fridge. Reheat in a 350°F air fryer or oven, or in the microwave in short bursts, until piping hot throughout.
Serving suggestions
Serve air-fryer stuffed peppers on their own for a light yet satisfying meal. Or pair them with Garlic Breadsticks and a Kale Salad for a more substantial dinner. Another delicious pairing option is this Roasted Brussels Sprouts Recipe and Microwave Mashed Potatoes.
Air-Fryer Stuffed Peppers
Ingredients
- 4 whole bell peppers any color
- 1 tablespoon olive oil
- 1 small onion diced
- 1 pound lean ground beef
- 1 can diced tomatoes (15 ounces) drained
- 1 can tomato sauce (8 ounces)
- 2 cups cooked rice
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups Colby Jack cheese shredded
Instructions
- Cut off the tops of the bell peppers and remove the seeds and membranes. Set aside.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until soft, about 4-5 minutes.
- Add the ground beef. Cook until browned, breaking up clumps with a wooden spoon, about 8-10 minutes. Drain off excess fat if needed.
- Stir in the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, salt, and pepper. Cook until heated through, about another 3-5 minutes.
- Spoon the beef and rice mixture into the prepared peppers and packing gently with the back of the spoon.
- If needed, coat the air fryer basket lightly with nonstick cooking spray or an oil mister. Preheat to 360°F for 3-5 minutes.
- Arrange the peppers in the air fryer basket with a little space between each. Air fry for 12–15 minutes, or until peppers are tender and filling is hot.
- Sprinkle the shredded cheese on top and air fry for another 2–4 minutes, until melted and bubbly.
- Let peppers rest for 2–3 minutes before serving.
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