Air Fryer Stuffed Peppers are what happen when you want cozy comfort food without heating up the whole kitchen. Tender bell peppers stuffed with savory meat, rice, and melted cheese done in under 30 minutes.
I started testing these back in spring 2019 when my air fryer was still shiny and new. The peppers came out with this beautiful caramelized edge I never got from the oven, and the filling stayed moist instead of drying out. After tweaking the timing and figuring out which peppers fit best (medium works better than large), I knew this was going straight into weeknight rotation.
Yesica Andrews
Air Fryer Stuffed Peppers Recipe Quick Easy and Delicious
These Air Fryer Stuffed Peppers are a speedy and simple take on a classic comfort dish. Filled with savory ground beef, rice, tomatoes, and colorful veggies, they get perfectly tender in the air fryer with a deliciously charred finish. Perfect for busy weeknights or meal prep, ready in just about 30 minutes.
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
Set your air fryer to 400°F and let it warm up for 3 to 5 minutes depending on its size.
Cut the tops off the bell peppers, remove the seeds, then chop the tops to add to the filling later.
Place the hollowed peppers in the air fryer basket and cook them for 6 minutes to soften.
While the peppers cook, heat olive oil in a large deep skillet over medium-high heat.
Add the diced onion and pepper tops to the pan and sauté until they turn soft and translucent, about 2 to 3 minutes.
Toss in the garlic and cook for another 1 to 2 minutes until aromatic.
Add ground beef to the skillet and cook thoroughly until no longer pink, reaching 160°F inside.
Stir in Italian seasoning, salt, diced tomatoes with juice, and coconut aminos or Worcestershire sauce to combine all flavors.
Mix in the uncooked rice and water, then cover and reduce heat to medium-low; let it simmer for about 15 minutes or until the rice is tender.
Once the filling is ready, spoon it evenly into each softened pepper shell.
Put the filled peppers back in the air fryer and cook at 400°F for 4 minutes.
Pause to sprinkle shredded cheese on top if using, then air fry for an additional 4 minutes until cheese melts and bubbles.
If avoiding cheese, simply air fry for 8 minutes after filling.
Serve warm and enjoy your fast and tasty air fryer stuffed peppers!
Notes
For a low-carb version, swap rice for cauliflower rice—add frozen cauliflower rice directly to the skillet and cook until heated through. This option has about 11.5 net carbs. To keep it dairy-free, skip the cheese topping. This recipe is naturally gluten-free! For extra fiber, try using brown rice and stir in drained black beans after the rice cooks. Store leftovers in an airtight container in the fridge for 3-4 days. To freeze, place cooled stuffed peppers in airtight containers or freezer bags for up to 4 months; thaw overnight in the fridge. Reheat leftovers in the air fryer at 400°F for 10 minutes or until hot.
Why You’ll Love This Recipe
These air fryer stuffed peppers pack all the nostalgic comfort of the classic baked version, but they’re done in half the time and the peppers come out tender with beautifully caramelized edges. No need to heat up your oven for an hour.
Quick weeknight winner: From start to finish, you’re looking at about 30 minutesperfect for busy evenings when you still want something hearty and homemade.
Customizable and forgiving: Swap the ground beef for turkey, use brown rice or cauliflower rice, skip the cheese, or add beans. This recipe adapts to what you have on hand.
Meal prep friendly: These reheat beautifully in the air fryer, so you can make a batch on Sunday and enjoy them all week long.
Ingredient Notes and Smart Swaps
You’ll find everything you need at a regular U.S. grocery store. The ingredient list is straightforward, but here’s what to know when you’re shopping or prepping.
Bell peppers: Any color works, but medium-sized peppers fit best in most air fryer baskets. I like using a mix of red, yellow, and orange for a colorful presentation. Green peppers work too, but they have a slightly more bitter flavor.
Ground beef: An 80/20 blend adds flavor and moisture. You can also use ground turkey, chicken, or plant-based crumbles if you prefer. Just make sure it’s cooked to 160°F internally.
Rice: White rice cooks faster, but brown rice adds more fiber and a nutty flavor. You can also use cauliflower rice for a low-carb optionjust skip the simmering step and stir it into the cooked meat until warmed through.
Ingredient
Easy Swap
Ground beef
Ground turkey, chicken, or plant-based crumbles
White rice
Brown rice, cauliflower rice, or quinoa
Cheddar cheese
Mozzarella, Monterey Jack, or vegan cheese
Coconut aminos
Worcestershire sauce or soy sauce
How the Air Fryer Makes This Easier
The secret to perfectly cooked peppers is pre-cooking them in the air fryer before stuffing. This softens them just enough so they finish tender at the same time the filling heats through and the cheese melts. Without this step, you’d end up with either crunchy peppers or overcooked filling.
Starting the peppers at 400°F for 6 minutes gives them a head start. Then you stuff them with the already-cooked meat and rice mixture, pop them back in, and let the air fryer work its magic. The circulating heat crisps the edges and creates that slightly charred flavor you can’t get from steaming or baking covered.
Pro Tip: If your air fryer basket is small, cook the peppers in batches. Don’t overcrowd them or the heat won’t circulate properly.
Step-by-Step Walkthrough
Here’s how it all comes together. The filling cooks on the stovetop while the peppers pre-cook in the air fryer, so everything finishes at the same time.
Step
What to Do
Time
1
Preheat air fryer to 400°F; prep peppers by cutting tops and removing seeds
3–5 min
2
Air fry empty peppers at 400°F
6 min
3
Cook onion, diced pepper tops, garlic, and ground beef in skillet
5–7 min
4
Add seasonings, tomatoes, coconut aminos, rice, and water; simmer covered
15 min
5
Stuff peppers with filling and air fry at 400°F
4 min
6
Add cheese and air fry until melted
4 min
Note: Don’t skip covering the skillet when the rice is simmeringit traps the steam and ensures the rice cooks through without drying out.
Serving and Storage Tips
Serve these warm right out of the air fryer with a dollop of sour cream, a sprinkle of fresh cilantro, or a side of crusty bread. They’re hearty enough to stand alone, but a simple green salad or roasted veggies rounds out the plate nicely.
Leftovers keep beautifully. Let the peppers cool completely, then store them in an airtight container in the fridge for up to 3–4 days. Reheat them in the air fryer at 400°F for about 10 minutesthey’ll taste just as good as the first day.
Storage Method
How Long
Best Way to Reheat
Refrigerator
3–4 days
Air fryer at 400°F for 10 minutes
Freezer
Up to 4 months
Thaw overnight in fridge, then air fry at 400°F for 10 minutes
Pro Tip: If you’re meal prepping, freeze the stuffed peppers before adding the cheese. Add it fresh when you reheat for the best texture.
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FAQs ( Air Fryer Stuffed Peppers )
What temperature should I cook stuffed peppers in the air fryer?
Cook this dish at 375°F for the best results. This temperature ensures the peppers soften properly while the filling cooks through completely. Start with 15-18 minutes, then check for doneness and add more time if needed.
Do I need to precook the peppers before stuffing?
No, you don’t need to precook the peppers. The air fryer will cook them perfectly from raw. Just make sure to choose peppers that can stand upright and trim the bottoms slightly if needed for stability.
How do I keep the peppers from falling over during cooking?
Choose peppers with flat bottoms and trim a small slice off the bottom if necessary. You can also nestle them close together in the basket for support. Avoid overfilling, which makes them top-heavy and prone to tipping.
Can I make this recipe ahead of time?
Yes, you can stuff the peppers up to 24 hours ahead and refrigerate them. When ready to cook, add 2-3 extra minutes to the cooking time since they’ll be cold. This makes weeknight dinners much easier to manage.
What size peppers work best for this dish?
Medium to large bell peppers work best, about 3-4 inches wide. They should fit comfortably in your air fryer basket with some space between them. Smaller peppers don’t hold enough filling, while oversized ones may not cook evenly.
These air fryer stuffed peppers come together in about thirty minutes, and they’re just as satisfying as the slow-baked version your mom used to make. The peppers get tender with lightly caramelized edges, the filling stays moist and flavorful, and that melted cheese on top brings pure comfort. You’ll love how simple this isand how good your kitchen smells while they’re cooking.
If you want a little kick, stir in diced jalapeños or a pinch of red pepper flakes with the filling. Swap the cheddar for pepper jack if your family likes things spicy. A drizzle of hot sauce or a squeeze of lime right before serving adds brightness that cuts through the richness beautifully. And here’s a trick: freeze the stuffed peppers before adding cheese, then top them fresh when you reheatthey taste like you just made them.
I’d love to see how yours turn outtag me if you share a photo, or tell me what you stuffed yours with. Did your grandmother make stuffed peppers a certain way? I’m always curious how families put their own spin on classics like this. Save this one for a busy weeknight, or make a batch to share with someone who needs a warm, homemade meal. Either way, I think you’re going to keep this recipe close.
