Air Fryer Stuffed Peppers are the kind of weeknight dinner that feels like you put in way more effort than you actually did. You get tender bell peppers filled with a hearty, flavorful mixture of seasoned meat, rice, and saucy goodness—finished with a blanket of melted cheese. Best of all, the air fryer speeds everything up, so you get that classic baked-stuffed-pepper comfort without waiting on the oven.
This recipe is perfect when you need something filling, family-friendly, and easy to customize. Use ground beef for a richer flavor, ground turkey for a lighter option, or even go meatless with beans and veggies. You can also swap in white rice, brown rice, or cauliflower rice depending on what you have on hand, making these stuffed peppers a great “clean-out-the-fridge” meal.
One of the best tricks for air fryer stuffed peppers is giving the peppers a quick pre-cook before stuffing. That short air fry softens them just enough so they finish tender at the same time the filling heats through and the cheese gets bubbly. The result is peppers that aren’t crunchy and undercooked, with a filling that stays moist and never dries out.
If you’re meal prepping, these peppers are a win. Make the filling ahead of time, stuff when you’re ready, and air fry for a fresh, melty dinner in minutes. Serve them with a simple salad, garlic bread, or roasted veggies—then enjoy a balanced meal that’s cozy, satisfying, and packed with flavor.
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Air Fryer Stuffed Peppers
These Air Fryer Stuffed Peppers are packed with seasoned ground meat, rice, and melty cheese—tender peppers with a flavorful, hearty filling, ready fast without heating up the oven.
- Total Time: 30–35 minutes
- Yield: 4 (1 stuffed pepper each) 1x
Ingredients
4 medium bell peppers (any color)
1 lb ground beef (or ground turkey)
1 cup cooked rice (white, brown, or cauliflower rice)
1 cup marinara sauce (or tomato sauce)
1 tsp Italian seasoning
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 cup shredded mozzarella (or cheddar blend), divided
2 tbsp grated Parmesan (optional)
1 tbsp olive oil (optional, for brushing peppers)
Optional add-ins (choose 1-2): diced onion, chopped spinach, mushrooms, corn, black beans, jalapeños, or a pinch of red pepper flakes.Instructions
Prep the peppers: Slice the tops off the peppers and remove seeds/membranes. Trim the bottom slightly if needed so they stand upright (don’t cut through).
Pre-cook peppers (recommended): Air fry the hollow peppers at 360°F for 5 minutes to soften. Remove and set aside.
Cook the filling: In a skillet over medium heat, cook ground meat until browned. Drain excess grease. Stir in marinara, cooked rice, seasonings, and 1/2 cup cheese. Cook 1–2 minutes until combined.
Stuff: Spoon filling into peppers. Top with remaining cheese (and Parmesan if using).
Air fry: Place peppers upright in the air fryer basket. Air fry at 360°F for 9–13 minutes, until peppers are tender and cheese is melted and bubbly.
Rest & serve: Let rest 3–5 minutes before serving.
Notes
Cooking Tips
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Keep peppers upright: If they wobble, lightly trim the bottoms or nestle them close together in the basket.
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Don’t overfill: Leave a little space for the cheese to melt without spilling.
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Rice shortcut: Use microwavable rice or leftover rice to cut prep time.
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Check tenderness: Larger peppers may need a few extra minutes; smaller peppers cook faster.
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Avoid burnt cheese: If your air fryer runs hot, add cheese during the last 3–4 minutes.
Variations
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Turkey Taco Stuffed Peppers: Use taco seasoning, swap marinara for salsa, add black beans + corn, top with cheddar.
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Low-Carb/Keto: Replace rice with cauliflower rice; use sugar-free marinara.
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Vegetarian: Swap meat for cooked lentils or a plant-based crumble; add mushrooms and spinach.
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Italian Sausage: Use mild or hot Italian sausage and add extra Parmesan.
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Buffalo Chicken: Use shredded cooked chicken + buffalo sauce + a little ranch seasoning; top with mozzarella.
- Prep Time: 15 minutes
- Cook Time: 14–18 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
