Air Fryer Stuffed Peppers Recipe Easy and Delicious

There’s something about a stuffed pepper that just feels like homewarm, wholesome, and totally satisfying. Air fryer stuffed peppers take that cozy classic and make it faster, lighter, and just as delicious, with tender bell peppers and a savory filling that comes together in under 30 minutes.

I started testing this method back in 2019 when I was juggling weeknight dinners and wanted something that felt special without the hour-long oven time. The air fryer gave me perfectly tender peppers with just a little char on topmy daughter said they tasted like summer even in January. The trick is keeping the filling moist and not overpacking the peppers, so the hot air can circulate and cook everything evenly.

Olivia Farnsworth

Air Fryer Stuffed Peppers Recipe Easy and Delicious

These easy Air Fryer Stuffed Peppers make a quick and delicious weeknight meal packed with seasoned ground beef, rice, tomatoes, and veggies. The air fryer perfectly cooks the peppers until tender with a slight char, making this recipe perfect for meal prep or reheating in about 30 minutes.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Calories: 403

Ingredients Method Notes

Ingredients

  

• 2 tablespoons olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 6 bell peppers (any color)
• 1 lb ground beef
• 2 1/2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 (15 ounce) can diced tomatoes (not drained)
• 1 tablespoon coconut aminos or Worcestershire sauce
• 1 cup uncooked white or brown rice
• 1 cup water
• 1 cup shredded cheddar cheese or vegan cheese (optional)

Method

 

1. Start by warming your air fryer at 400°F for 3 to 5 minutes, adjusting time based on its size.
2. Meanwhile, slice the tops off the bell peppers, remove seeds, and chop the tops to save for later.
3. Put the peppers inside the air fryer basket and let them cook for 6 minutes to soften slightly.
4. Heat olive oil in a deep skillet over medium-high heat, then sauté the diced onion and chopped pepper tops for 2 to 3 minutes until they become translucent.
5. Add the minced garlic and cook for about 1 to 2 minutes until you smell its aroma.
6. Introduce the ground beef to the skillet and cook, stirring, until fully browned with no pink remaining, reaching 160°F internally.
7. Mix in Italian seasoning, salt, diced tomatoes with juices, and coconut aminos or Worcestershire sauce, stirring well.
8. Add uncooked rice and water, reduce heat to medium-low, cover, and let it simmer for approximately 15 minutes or until rice is tender.
9. Fill each partially cooked pepper evenly with the beef and rice mixture, then return to the air fryer.
10. Cook the stuffed peppers at 400°F for 4 minutes, then carefully open the air fryer and sprinkle cheese on top if using.
11. Continue cooking for another 4 minutes until the cheese melts and bubbles; if skipping cheese, air fry them for an 8-minute stretch.
12. Once done, let the peppers cool slightly before serving or storing.

Notes

• For a low-carb option, substitute rice with cauliflower rice by adding frozen cauliflower rice to the beef mixture and heating until warm. Omit cheese for a dairy-free version. This dish is naturally gluten-free. To boost fiber, use brown rice and stir in drained black beans after cooking the rice. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 4 months. Reheat in the air fryer at 400°F for 10 minutes until warmed through.

Why You’ll Love This Recipe

This shortcut version of a classic comfort dish brings all the cozy nostalgia without the long wait. The air fryer cuts the cooking time nearly in half, giving you tender peppers with a little caramelized edge that you just don’t get in the oven.

• Weeknight-friendly: Ready in 30 minutes from start to finish, perfect for busy evenings when you want something hearty.
• Meal prep magic: These reheat beautifully and keep well in the fridge or freezer, making them ideal for lunch boxes or make-ahead dinners.
• Customizable: Swap the rice for cauliflower rice, use turkey instead of beef, or skip the cheeseit adapts to whatever your family needs.
• One filling, multiple peppers: The savory beef and rice mixture is seasoned just right, and you can stretch it across six peppers without any waste.

What You’ll Need

The beauty of air fryer stuffed peppers is that they use everyday pantry staples and fresh ingredients you probably already have. Nothing fancy, just good honest food that comes together quickly.

For the peppers: Choose bell peppers in any colorred, yellow, and orange are sweeter, while green has a bit more bite. You’ll cut the tops off and save them to dice into the filling, so nothing goes to waste.

For the filling: Ground beef, onion, garlic, diced tomatoes, uncooked rice, Italian seasoning, and a splash of coconut aminos or Worcestershire sauce give you a rich, savory mixture that cooks right inside the pepper. The rice simmers in the skillet with the beef so everything melds together before stuffing.

How It All Comes Together

The process is surprisingly simple once you get the rhythm down. You’ll prep and partially cook the peppers first, make the filling on the stovetop while they’re in the air fryer, then stuff and finish cooking everything together.

Start by preheating your air fryer and cutting the tops off the bell peppers. Dice those tops and set them asidethey add extra flavor and texture to the filling. Air fry the hollowed peppers for about 6 minutes to get them started, which helps them cook evenly and develop a little char.

While the peppers are going, brown your ground beef with onion, garlic, and the diced pepper tops in a skillet. Add the tomatoes, seasoning, uncooked rice, and water, then cover and simmer until the rice is tender. This all happens in one pan, so cleanup is easy. Once the filling is ready, scoop it into the partially cooked peppers, return them to the air fryer, and finish with a few minutes of cookingadd cheese in the last 4 minutes if you like it melty and golden.

Tips for Perfect Results

Don’t overstuff: Leave a little space at the top of each pepper so the hot air can circulate. Packed-too-tight peppers won’t cook as evenly and might end up with crunchy rice or undercooked edges.

Check your air fryer size: If you have a smaller basket, you may need to cook the peppers in two batches. They should sit upright without crowdinguse a small piece of foil underneath if they tip over.

Let the rice fully cook: Make sure the rice is tender before stuffing the peppers. Undercooked rice won’t finish cooking in the air fryer, and nobody wants a crunchy surprise in the middle of dinner.

Pro Tip: After years of testing stuffed peppers, I’ve found that a 15-minute simmer for white rice and 20–25 minutes for brown rice gives you the best texture. Follow your package directions and you’ll be golden.

How to Serve and Store

These peppers are hearty enough to stand alone, but they’re also lovely with a simple side salad, crusty bread, or roasted veggies. My family loves them with a dollop of sour cream or a sprinkle of fresh parsley on top.

Leftovers reheat beautifully in the air fryerthey come out just as tender and flavorful as the first time, sometimes even better after the flavors have had a chance to meld overnight.

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FAQs (Air Fryer Stuffed Peppers)

You’ll love how these air fryer stuffed peppers turn outtender, flavorful, and ready in under 30 minutes with just the right amount of char on top. They fill the kitchen with that cozy, savory aroma that reminds me of Sunday dinners at my grandmother’s table. Serve them with a simple salad or crusty bread, and you’ve got a meal that feels special without any fuss.

Try switching up the filling with ground turkey or swapping rice for quinoa if you want a lighter twist. A little smoked paprika or cumin in the beef mixture adds gorgeous depthsomething I picked up from testing batch after batch in my own kitchen. Leftovers reheat beautifully in the air fryer, so make extra and tuck them away for an easy lunch later in the week.

I’d love to hear how yours turn outdid you add extra cheese or try a different pepper color? Share a photo or tell me if this recipe brought back memories of your own family table. Save this one for a weeknight when you need something warm and nourishing, and pass it along to anyone who could use a little kitchen comfort tonight.