How to Make Air Fryer Stuffed Bell Peppers

Craving a quick, satisfying dinner without the hassle? These Air Fryer Stuffed Bell Peppers are your new weeknight go-to. Packed with bold flavor and topped with perfectly melted cheese, they’re ready in under 30 minutes no pre-boiling, no oven required. Just a quick prep, pop them in the air fryer, and enjoy tender bell peppers with a crispy, golden finish. Whether you’re using red, yellow, or orange peppers, this colorful, flavorful dish is a hit every time. Ideal for busy nights when you want something hearty, healthy, and fast.

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These stuffed peppers are perfect for a wholesome dinner. If you’re meal prepping with your air fryer, you’ll love these Air Fryer Breakfast Burritos or a quick Air Fryer Grilled Cheese for lunch.

Why You’ll Love These Air Fryer Stuffed Bell Peppers

Let me tell you why this recipe has become my weeknight superhero:

• Lightning fast: Done in under 30 minutes – no waiting for the oven to preheat!
• Easy cleanup: Just one saucepan and the air fryer basket – my kind of cooking.
• Endless options: Swap the ground beef for turkey, go vegetarian with beans, or mix up the cheeses.
• That perfect texture: The peppers get beautifully tender while the cheese topping turns gloriously golden and crispy.

Trust me, once you try air fryer stuffed peppers, you’ll never go back to the soggy oven-baked version!

Ingredients for Air Fryer Stuffed Bell Peppers

Here’s everything you’ll need to make these flavor-packed peppers – I promise it’s all simple stuff you probably already have in your kitchen! The exact measurements matter here, so don’t eyeball it (I learned that the hard way when my first batch turned out way too salty).

• 4 whole bell peppers (any color – I love using a rainbow mix!)
• 1 tablespoon olive oil (for sautéing all those delicious flavors)
• 1 small onion, diced (yellow or white both work great)
• 1 pound lean ground beef (85/15 is my sweet spot for flavor without too much grease)
• 1 (15 ounce) can diced tomatoes (don’t drain – that liquid adds moisture)
• 1 (8 ounce) can tomato sauce (the secret binder for the filling)
• 2 cups cooked rice (white, brown, or even cauliflower rice for low-carb)
• 1 tablespoon Italian seasoning (my homemade blend has extra oregano)
• 1 teaspoon garlic powder (or 2 fresh cloves if you’re feeling fancy)
• Salt and pepper to taste (I do about 1/2 tsp salt and 1/4 tsp black pepper)
• 2 cups shredded Colby Jack cheese (or mix cheddar and mozzarella for extra gooeyness)

Pro tip: Make extra rice the night before – it saves so much time! And if you’re like me and always have random bell peppers wrinkling in the fridge, this is the perfect way to use them up.

How to Make Air Fryer Stuffed Bell Peppers

Okay, let’s get cooking! I promise this process is easier than it looks – just follow these simple steps and you’ll have restaurant-worthy stuffed peppers in no time. The air fryer does most of the work for you!

Preparing the Peppers

First, let’s get those peppers ready. Slice about 1/2 inch off the tops (save them – they’re great diced into the filling!). Scoop out all the seeds and white membranes – a spoon works perfectly for this. If your peppers won’t stand upright, carefully trim a tiny bit off the bottom to create a flat surface, but don’t cut through to the hollow part!

Cooking the Filling

Heat your olive oil in a skillet over medium-high heat. Toss in the diced onions and cook until they’re soft and translucent – about 3 minutes should do it. Add the ground beef, breaking it up with your spoon as it browns. Once there’s no pink left (about 5 minutes), stir in the diced tomatoes, tomato sauce, cooked rice, and all your seasonings. Let everything simmer together for 2-3 minutes so the flavors can mingle. Taste and adjust salt if needed – this is your chance to make it perfect!

Air Frying the Stuffed Peppers

Now the fun part! Pack your filling mixture into the peppers really firmly – I mean really stuff them in there! Place them carefully in your air fryer basket, making sure they’re standing straight up. Cook at 360°F for 10 minutes – the peppers should be tender but still hold their shape. Sprinkle the cheese generously over the tops and cook for another 2-3 minutes until it’s melted and bubbly. Watch closely at this stage – that cheese can go from perfect to overdone in seconds!

Pro tip: If your air fryer runs hot, check at 8 minutes. And don’t crowd the basket – cook in batches if needed for even results. The wait is totally worth it when you see those golden, cheesy tops!

Tips for Perfect Air Fryer Stuffed Bell Peppers

After making these dozens of times (yes, we’re obsessed!), I’ve picked up some game-changing tricks:

• Pick uniform peppers: Choose ones about the same size so they cook evenly – no half-raw surprises!
• Pack it tight: Really press that filling in – loose stuffing dries out faster in the air fryer.
• Cheese timing: Add it during the last few minutes to prevent burning while still getting that golden crust.
• Don’t peek too much: Every time you open the air fryer, you lose heat and extend cooking time.

Bonus tip: If your peppers start browning too fast, tent them with foil – just not too early or they’ll steam instead of crisp!

Variations for Air Fryer Stuffed Peppers

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved):

• Quinoa power: Swap the rice for cooked quinoa – it adds a nutty flavor and extra protein punch.
• Meatless magic: Use black beans or lentils instead of beef, and double the Italian seasoning for big flavor.
• Tex-Mex twist: Add taco seasoning to the beef, use pepper jack cheese, and top with avocado after cooking.

The possibilities are endless – sometimes I’ll even throw in leftover roasted veggies or crumbled bacon for a fun surprise!

Serving Suggestions

These stuffed peppers are practically a meal on their own, but I love rounding them out with a couple simple sides. A crisp green salad with tangy vinaigrette cuts through the richness perfectly. When I’m feeling extra indulgent, nothing beats warm garlic bread for soaking up any cheesy bits left in the basket! For lighter days, I’ll just do some roasted asparagus or zucchini – the air fryer makes those in minutes while the peppers cook. Honestly though? Sometimes we just eat them straight from the basket, no sides needed!

Storing and Reheating Leftovers

Here’s the best part – these stuffed peppers taste even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, pop them back in the air fryer at 350°F for 3-4 minutes until heated through and the cheese gets melty again. No soggy microwave reheating here – the air fryer brings back that perfect crispy texture!

Nutritional Information

Just a quick heads up – all nutritional info here are rough estimates since your exact ingredients might differ slightly from mine. Things like cheese brands, beef fat percentages, and even how much filling you pack in can change the numbers. I always say it’s better to focus on how amazingly delicious these stuffed peppers are than stress over exact calories!

Final Thoughts

Seriously, what are you waiting for? Whip up these air fryer stuffed bell peppers tonight – I promise your family will beg for them again! Snap a pic of your cheesy masterpieces and share how they turned out in the comments below. Happy air frying!

Air Fryer Stuffed Bell Peppers FAQs

I get questions about these stuffed peppers all the time – here are the ones that come up most often from my readers and friends who’ve tried this recipe:

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