Air Fryer Stuffed Peppers deliver all the cozy comfort of the classic in half the time. The air fryer creates a tender-but-not-mushy pepper with a crisp, cheesy top. It’s a weeknight hero that’s endlessly adaptable for whatever you have on hand.
Love Air Fryer Stuffed Peppers? So do we! If you're into Dinner Ideas or curious about Burgers, you'll find plenty of inspiration below.
Why You’ll Love This Air Fryer Stuffed Peppers
- Speed & Efficiency: Cooks in 20 minutes versus nearly an hour in the oven.
- Perfect Texture: Tender pepper with a crisp, golden top—no sogginess.
- Endlessly Customizable: Swap meats or go meatless with lentils or cauliflower rice.
- Hands-Off Cooking: Air fryer does the work after quick prep.
Ingredients & Tools
- 4 large bell peppers (any color)
- 1 tbsp olive oil
- 1/2 yellow onion, finely diced
- 2 cloves garlic, minced
- 1 lb ground beef (85/15 or 90/10 works well)
- 1 cup cooked cauliflower rice
- 1 (15 oz) can diced tomatoes, drained
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp onion powder
- 1 cup shredded Italian cheese blend, divided
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional)
Tools: A 6-quart or larger air fryer, a large skillet, a sharp knife, and a mixing bowl.
Notes: Using a good blend of Italian cheeses (like a mix of mozzarella, provolone, and parmesan) instead of pre-shredded bags can make a world of difference in flavor and meltiness. And don’t skip the fresh garlic—it adds a pungent depth that powder just can’t match.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 16 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pepper Selection is Key. Look for bell peppers that are wide, have a flat bottom, and can stand up on their own. This makes them much easier to stuff and prevents them from tipping over in the air fryer basket.
- Don’t Overlook Draining. Make sure to drain the canned diced tomatoes well. Excess liquid is the enemy of a perfectly textured stuffed pepper filling, as it can make everything a bit soggy.
- Pre-cook Your Filling. It might be tempting to just mix raw meat with the other ingredients, but browning it first is non-negotiable. It renders out fat, develops deep flavor through the Maillard reaction, and ensures everything is safely cooked through.
- Let the Filling Cool Slightly. Before you stir in half of the cheese, give the cooked meat mixture a few minutes to cool down. If it’s piping hot, the cheese will melt instantly into a gooey mess instead of distributing evenly throughout the filling.
How to Make Air Fryer Stuffed Peppers
Step 1: First, prepare your peppers. Carefully slice each bell pepper in half from top to bottom. Use a sharp paring knife to cut out the inner white membranes and all the seeds. A small spoon can also be helpful for scraping everything out cleanly. You want a nice, hollow cavity ready for all that delicious filling. Try to keep the stem intact—it looks pretty, but it’s totally optional.
Step 2: Now, let’s make the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the aroma changing, becoming sweeter. Then, add the minced garlic and cook for just one more minute—you want it fragrant but not burnt, as burnt garlic turns bitter.
Step 3: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Continue cooking until the beef is no longer pink, which should take about 6-8 minutes. If there’s a lot of excess grease, you can drain it off at this point. This is a good step for a leaner final dish.
Step 4: Stir in the drained diced tomatoes, cauliflower rice, oregano, paprika, and onion powder. Season generously with salt and black pepper. Let this mixture cook together for another 3-4 minutes, just so the flavors can meld and any residual liquid from the tomatoes can cook off. Then, remove the skillet from the heat.
Step 5: This is an important little pause. Allow the meat mixture to cool for about 5 minutes. It doesn’t need to be cold, just not scalding hot. Then, stir in half a cup of the shredded cheese. This way, the cheese gets incorporated evenly into the filling instead of immediately melting into one big clump.
Step 6: Time to stuff! Divide the filling evenly among your eight pepper halves, packing it in gently but firmly. Don’t be shy—mound it a little over the top. Place the stuffed peppers in your air fryer basket in a single layer. You might need to work in two batches depending on the size of your air fryer; don’t overcrowd them.
Step 7: Air fry the peppers at 370°F (190°C) for 15 minutes. At this point, the peppers should be tender when pierced with a fork, but still holding their shape nicely. Now, sprinkle the remaining half cup of cheese evenly over the top of each pepper.
Step 8: Continue cooking for another 3-5 minutes, or until the cheese is perfectly melted, bubbly, and has those gorgeous golden-brown spots we all love. Keep a close eye on them here, as all air fryers can vary a bit. Carefully remove the basket—the handles will be hot!—and let the peppers rest for 2-3 minutes before serving. They are molten lava hot straight out of the fryer.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 2 months.
- Reviving: Reheat in air fryer at 350°F until warm and cheese is melty.
Serving Suggestions
Complementary Dishes
- A Simple Arugula Salad — The peppery bite of arugula dressed with just lemon juice and olive oil cuts through the richness of the peppers beautifully.
- Garlicky Sautéed Zucchini — Sliced zucchini quickly sautéed with a generous amount of garlic makes a light and flavorful low-carb side that complements the main event.
- Creamy Cucumber Salad — A cool, tangy salad with sliced cucumbers, red onion, and a dill-infused sour cream dressing provides a refreshing contrast.
Drinks
- A Bold Zinfandel — The jammy, fruit-forward notes of a Zinfandel can stand up to the savory, cheesy, and tomatoey flavors in the peppers without overpowering them.
- Sparkling Water with Lime — For a non-alcoholic option, the crisp effervescence and citrus zing are fantastic for cleansing the palate between bites.
- An Italian Lager — A light, crisp lager like Peroni is a classic pairing for a reason—it’s refreshing and doesn’t compete with the meal.
Something Sweet
- Dark Chocolate-Dipped Strawberries — A few of these are the perfect, light way to end the meal. The bittersweet chocolate and fresh berry taste feel indulgent without being too heavy.
- Lemon Sorbet — This is like a palate-cleansing dream. Its bright, sharp citrus flavor is the ultimate refresh after a savory dinner.
- Cheese Plate with Nuts — Extend the savory theme with a small plate featuring a sharp aged cheddar, some walnuts, and a few slices of pear for a touch of natural sweetness.
Top Mistakes to Avoid
- Overcrowding the Air Fryer Basket. If the peppers are crammed in too tightly, the hot air can’t circulate properly. This leads to uneven cooking—some parts will be steamed, others undercooked. Cook in batches for the best results; it’s worth the extra few minutes.
- Using a Wet Filling. This is probably the most common pitfall. If your filling has too much moisture (from undrained tomatoes, for instance), the peppers will steam from the inside out and become soggy. A drier filling ensures a better texture all around.
- Skipping the Pre-Cook on the Meat. The air fryer cook time is not long enough to safely and thoroughly cook raw ground beef from scratch inside the pepper. You must brown and fully cook the meat mixture in the skillet first for both safety and flavor.
- Adding All the Cheese at the End. If you only put cheese on top, you miss out on the wonderful gooeyness *inside* the pepper. Mixing half into the filling distributes cheesy goodness in every single bite.
Expert Tips
- Tip: For an extra flavor boost, try sprinkling a little grated Parmesan cheese over the peppers for the last 2 minutes of cooking. It adds a salty, umami-rich crunch that is absolutely divine.
- Tip: If your peppers are wobbling in the basket, create a stable “nest” by laying a few extra onion slices or even a small piece of crumpled foil underneath them. This prevents them from tipping over and spilling your precious filling.
- Tip: Let the stuffed peppers rest for a full 3-5 minutes after they come out of the air fryer. This allows the filling to set slightly, making them much easier to handle and eat without everything falling apart.
- Tip: For a beautiful, restaurant-style presentation, finish the plated peppers with a drizzle of high-quality balsamic glaze and a sprinkle of fresh, chopped herbs like parsley or basil right before serving.
FAQs
Can I make these stuffed peppers ahead of time?
Absolutely, you can! You have two great options. You can fully assemble the peppers (stuff them but hold the final cheese topping), cover them tightly, and refrigerate for up to 24 hours. When ready, let them sit at room temp for 15 minutes, then air fry as directed, adding a few extra minutes to the initial cook time since they’ll be cold. Alternatively, you can just prep the filling a day ahead and store it separately, then quickly stuff and cook the next day.
What other fillings can I use?
The possibilities are nearly endless. For a different meat, try ground turkey, chicken, Italian sausage, or even lamb. For a meatless version, use two cups of cooked lentils or quinoa in place of the beef. You can also swap the cauliflower rice for cooked quinoa or riced broccoli. Feel free to add in other veggies like chopped spinach, mushrooms, or zucchini—just be sure to cook them down first to remove excess moisture.
Why are my peppers still a bit firm?
This usually happens for one of two reasons. First, the peppers themselves might have been very thick-walled and fresh. Second, your particular air fryer might run a bit cool. No worries! Just pop them back in for another 3-5 minutes until they reach your desired tenderness. You can also cover them loosely with foil if the top is getting too dark while the pepper continues to soften.
Can I freeze air fryer stuffed peppers?
You can, but with a caveat. Fully cook the peppers, let them cool completely, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 2 months. To reheat, do not thaw. Cook them directly from frozen in the air fryer at 350°F for 12-15 minutes, or until heated through. The pepper texture will be a bit softer after freezing, but still very tasty.
My cheese is browning too quickly. What should I do?
This is a common issue with powerful air fryers. The simple fix is to tent the peppers loosely with a small piece of aluminum foil for the last few minutes of cooking. This will shield the cheese from the direct, intense heat, allowing it to melt perfectly without burning, while the pepper underneath continues to cook through.
Air Fryer Stuffed Peppers
Make perfect Air Fryer Stuffed Peppers in just 35 minutes! Tender peppers with a crispy, cheesy top and endless filling options. Get the easy recipe now!
Ingredients
For the Ingredients
-
4 large bell peppers (any color)
-
1 tbsp olive oil
-
1/2 yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 lb ground beef (85/15 or 90/10 works well)
-
1 cup cooked cauliflower rice
-
1 can diced tomatoes (15 oz, drained)
-
1 tsp dried oregano
-
1 tsp paprika
-
1/2 tsp onion powder
-
1 cup shredded Italian cheese blend (divided)
-
Salt and black pepper (to taste)
-
Fresh parsley or basil (for garnish (optional))
Instructions
-
First, prepare your peppers. Carefully slice each bell pepper in half from top to bottom. Use a sharp paring knife to cut out the inner white membranes and all the seeds. A small spoon can also be helpful for scraping everything out cleanly. You want a nice, hollow cavity ready for all that delicious filling. Try to keep the stem intact—it looks pretty, but it’s totally optional.01
-
Now, let's make the filling. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for about 4-5 minutes, until it becomes soft and translucent. You’ll notice the aroma changing, becoming sweeter. Then, add the minced garlic and cook for just one more minute—you want it fragrant but not burnt, as burnt garlic turns bitter.02
-
Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Continue cooking until the beef is no longer pink, which should take about 6-8 minutes. If there's a lot of excess grease, you can drain it off at this point. This is a good step for a leaner final dish.03
-
Stir in the drained diced tomatoes, cauliflower rice, oregano, paprika, and onion powder. Season generously with salt and black pepper. Let this mixture cook together for another 3-4 minutes, just so the flavors can meld and any residual liquid from the tomatoes can cook off. Then, remove the skillet from the heat.04
-
This is an important little pause. Allow the meat mixture to cool for about 5 minutes. It doesn't need to be cold, just not scalding hot. Then, stir in half a cup of the shredded cheese. This way, the cheese gets incorporated evenly into the filling instead of immediately melting into one big clump.05
-
Time to stuff! Divide the filling evenly among your eight pepper halves, packing it in gently but firmly. Don't be shy—mound it a little over the top. Place the stuffed peppers in your air fryer basket in a single layer. You might need to work in two batches depending on the size of your air fryer; don't overcrowd them.06
-
Air fry the peppers at 370°F (190°C) for 15 minutes. At this point, the peppers should be tender when pierced with a fork, but still holding their shape nicely. Now, sprinkle the remaining half cup of cheese evenly over the top of each pepper.07
-
Continue cooking for another 3-5 minutes, or until the cheese is perfectly melted, bubbly, and has those gorgeous golden-brown spots we all love. Keep a close eye on them here, as all air fryers can vary a bit. Carefully remove the basket—the handles will be hot!—and let the peppers rest for 2-3 minutes before serving. They are molten lava hot straight out of the fryer.08
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