There’s something so cozy about a stuffed pepper that just hits different. Air Fryer Stuffed Peppers give you all that tender, cheesy, savory goodness without heating up the whole kitchen or waiting forever.
I started making these back in 2019 when my air fryer was still shiny and terrifyingturns out it’s a total game-changer for this dish. The peppers get soft but not mushy, the filling stays moist, and the cheese on top gets all golden and bubbly. After a decade of recipe testing (and plenty of kitchen chaos), I can tell you this method is foolproof and fast.
Air Fryer Stuffed Peppers are simple yet flavorful, making them perfect for quick dinners. This recipe combines seasoned beef, rice, and veggies, delivering tender peppers with a slight char. Great for meal prep and reheating anytime.
Ingredients
Scale
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
Instructions
Start by preheating your air fryer to 400°F, allowing 3 to 5 minutes depending on the size of your fryer.
Meanwhile, cut the tops off your peppers and remove the seeds, then chop the tops and set them aside.
Place the peppers in the air fryer basket and cook for 6 minutes to soften.
While the peppers cook, heat olive oil in a large skillet over medium-high heat, then add the onion and chopped pepper tops and sauté until soft and translucent, about 2 to 3 minutes.
Stir in the garlic and cook for another 1 to 2 minutes until fragrant.
Add ground beef and cook until fully browned with no pink, reaching 160°F internal temperature.
Mix in Italian seasoning, salt, diced tomatoes with their juice, and coconut aminos or Worcestershire sauce.
Stir in the uncooked rice and water, reduce heat to medium-low, cover, and simmer for about 15 minutes or until the rice is cooked as per package instructions.
Spoon the beef and rice mixture evenly into the partially cooked peppers.
Return the stuffed peppers to the air fryer and cook at 400°F for 4 minutes.
Open the air fryer, sprinkle cheese over the peppers if using, then cook an additional 4 minutes until the cheese is melted and bubbly. If not using cheese, air fry for a full 8 minutes.
Serve warm and enjoy your delicious stuffed peppers.
Notes
Low carb option: replace rice with cauliflower rice by warming it with the meat mixture instead of simmering
Dairy-free: omit cheese topping
Gluten-free: naturally gluten-free
For more fiber, use brown rice and add drained black beans after the rice cooks
Store cooled peppers in an airtight container in the fridge for 3-4 days
Freeze in airtight containers up to 4 months and thaw overnight in the fridge
Reheat in the air fryer at 400°F for 10 minutes until hot
Prep Time:5 minutes
Cook Time:25 minutes
Category:Main Course
Method:Air Fryer
Cuisine:American
Nutrition
Serving Size:1 pepper
Calories:403kcal
Sugar:8.4g
Sodium:734mg
Fat:15.7g
Carbohydrates:39.1g
Fiber:5.1g
Protein:26.1g
Cholesterol:67mg
Why You’ll Love This Recipe
These Air Fryer Stuffed Peppers bring all the cozy, nostalgic vibes of the classic baked versionbut way faster and without heating up your whole kitchen. I’ve been making stuffed peppers since my mom taught me back in the day, and this air fryer method has honestly become my go-to.
Quick and easy: Ready in about 30 minutes, which is a lifesaver on busy weeknights.
Minimal cleanup: One skillet for the filling, and your air fryer does the rest.
Perfectly tender: The peppers get soft with just a bit of char on the edgesno mushy disasters here.
Great for meal prep: These reheat beautifully, so you can make a batch and enjoy them all week.
What You’ll Need
You probably have most of these ingredients already, which is what I love about this recipe. Nothing fancy or hard to findjust simple, real-food staples that come together into something seriously satisfying.
The bell peppers are your edible bowls (and honestly, they’re half the fun). Ground beef makes the filling hearty and comforting, while the rice soaks up all those savory flavors from the diced tomatoes, Italian seasoning, and garlic. A little shredded cheddar on top? That’s the melty, bubbly finish that makes everyone happy.
Pro Tip: If you want to lighten things up, swap the white rice for cauliflower riceit works perfectly and cuts the carbs way down.
How It All Comes Together
The genius of this method is that everything happens in stages, so nothing gets overcooked or dry. You start by giving the peppers a quick pre-cook in the air fryerjust enough to soften them up without turning them to mush. While that’s happening, you’re browning the beef and simmering the rice mixture on the stove.
Once the filling is ready, you stuff those peppers, pop them back in the air fryer, and let the magic happen. The air fryer crisps up the edges and melts the cheese into golden, bubbly perfection. It’s honestly the best part of my week when I hear that little ding and pull out a tray of perfectly stuffed peppers.
Step
What Happens
Time
Preheat & prep peppers
Cut tops, remove seeds, pre-cook in air fryer
6 minutes
Make filling
Sauté onion, garlic, brown beef, simmer rice
15 minutes
Stuff & finish
Fill peppers, air fry with cheese
8 minutes
Tips for Success
After making these more times than I can count, here are the little tricks that make all the difference. First, don’t skip dicing up those pepper topsthey add extra flavor and texture to the filling, and it feels good not to waste them. Second, make sure your ground beef is fully browned and reaches 160°F before you add the other ingredients.
If your air fryer is on the smaller side, you might need to cook the peppers in two batches. Just keep the first batch warm in a low oven while the second batch finishes. And if you’re not sure about the rice cooking time, just follow whatever your package saysbrown rice takes a bit longer than white, so plan accordingly.
Easy Swaps and Variations
One of my favorite things about stuffed peppers is how flexible they are. You can tweak this recipe a dozen different ways and it’ll still turn out delicious.
Swap This
For This
Why It Works
White rice
Cauliflower rice
Low-carb, cooks faster
Ground beef
Ground turkey or plant-based crumbles
Leaner or vegetarian option
Cheddar cheese
Vegan cheese or skip it
Dairy-free friendly
Coconut aminos
Worcestershire sauce
Traditional savory depth
Note: Want more fiber? Use brown rice and stir in some drained black beans after the rice is cooked. It adds a nice hearty texture and keeps you full longer.
How to Store and Reheat
These peppers are meal prep gold. Let them cool completely, then pop them in an airtight container in the fridge for up to 3–4 days. They also freeze beautifullyjust store them in a freezer-safe container or bag for up to 4 months, and thaw overnight in the fridge before reheating.
When you’re ready to enjoy them again, the air fryer is your best friend. Just heat them at 400°F for about 10 minutes, and they’ll taste just as good as the day you made them. No sad, soggy leftovers herejust warm, cheesy, comforting goodness all over again.
I burned the first batch, undercooked the second, and somehow turned the third into pepper soup. But after weeks of tinkering with timing and filling ratios, these Air Fryer Stuffed Peppers finally came together. Now they’re tender, perfectly cooked, and honestly worth every single kitchen mishap along the way.
FAQs ( Air Fryer Stuffed Peppers )
What temperature should I cook stuffed peppers in the air fryer?
Cook this recipe at 350°F for best results. This temperature ensures the peppers become tender while the filling cooks through completely. Start with 15-20 minutes, then check for doneness. The peppers should be slightly softened but still hold their shape.
Do I need to precook the filling before stuffing?
Yes, always precook meat and rice before stuffing the peppers. Raw ingredients won’t cook thoroughly in the air fryer’s shorter cooking time. Brown your ground beef or turkey completely and ensure rice is fully cooked and cooled before mixing your filling.
Should I cut the tops off or cut peppers in half?
Cut peppers in half lengthwise for air fryer cooking. This allows better heat circulation and faster, more even cooking than whole peppers. Remove seeds and membranes completely. Halved peppers also fit better in most air fryer baskets.
Can I add cheese on top without it burning?
Add cheese during the last 3-4 minutes of cooking to prevent burning. Cover the basket with foil if the cheese browns too quickly. Mozzarella and cheddar work best as they melt evenly without becoming too oily in the air fryer.
How do I prevent the peppers from drying out?
Lightly brush the pepper shells with olive oil before cooking. Add a tablespoon of broth or water to your filling mixture for extra moisture. Don’t overcook – check for tenderness at 15 minutes to avoid tough, dried-out peppers.
You’ll love how these Air Fryer Stuffed Peppers turn outtender, cheesy, and ready in about 30 minutes. They’re the kind of cozy comfort food that makes your whole kitchen smell like a hug. Perfect for busy weeknights when you need something satisfying without the fuss.
Want to switch things up? Try swapping the beef for ground turkey or tossing in some black beans for extra fiber. A little hot sauce or smoked paprika in the filling adds a fun kick. Store leftovers in the fridge for up to four daysthey reheat beautifully in the air fryer and taste just as good the next day.
I’d love to hear how yours turned out! Did you add your own twist, or does this remind you of a recipe from your childhood? Snap a pic and share it with meor bookmark this one to make for someone you love. There’s nothing quite like a warm, stuffed pepper to make dinner feel special.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
