Description
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