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Serves 4Prep 10 minCook 15 minTotal 25 min

Ingredients

• Select peppers that stand securely when placed cut-side up. If they tip easily, trim a very small amount from the rounded base without piercing the pepper.
• Use leftover rice only if it has been cooled and refrigerated promptly. Cold cooked rice can be added directly to the hot filling.
• For food-safety guidance on ground meat, refer to the USDA information on safe minimum internal temperatures .

Method

1. Preheat the air fryer. Set the air fryer to 190°C (375°F) for 3 minutes. If your model does not require preheating, begin preparing the filling while it heats.
2. Prepare the peppers. Wash and dry the peppers. Cut them in half lengthwise and remove the seeds and white membranes. Lightly brush the cut sides with olive oil.
3. Brown the beef. Heat a large frying pan over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart with a wooden spoon. Continue until no pink remains and the meat reaches 71°C (160°F).
4. Add the aromatics. Stir in the diced onion and cook for 2 minutes. Add the garlic and cook for 30 seconds.
5. Finish the filling. Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 2–3 minutes, stirring until the mixture is hot and evenly combined.
6. Fill the peppers. Arrange the pepper halves cut-side up in the air fryer basket. Spoon the filling into each half, pressing it down lightly. Do not overfill the peppers; leave a small amount of space for the cheese.
7. Air fry. Cook at 190°C (375°F) for 10–12 minutes, or until the pepper edges begin to soften and the filling is hot in the centre.
8. Add the cheese. Sprinkle the shredded cheese evenly over the filling. Air fry for a further 2–3 minutes, until the cheese has melted and developed lightly browned spots.
9. Rest and serve. Leave the peppers in the basket for 2 minutes before serving. Finish with chopped parsley.

Air Fryer Stuffed Peppers (Quick 25-Minute Dinner)

These air fryer stuffed peppers are designed for a short cooking window. The filling uses cooked rice and fully browned ground beef, so the air fryer only needs to soften the peppers, heat the mixture, and melt the cheese.

The result is a complete dinner with tender-edged peppers, a savoury tomato filling, and a browned cheese topping. Use red, yellow, orange, or green peppers, or combine several colours for a mixed tray.

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Why this method works

Traditional stuffed peppers often require baking for 40 minutes or longer. This version reduces the time by using three practical steps:

• Cook the ground beef before stuffing the peppers.
• Use cooked rice rather than raw rice.
• Air fry the filled peppers in halves, which exposes more surface area to the heat.

The recipe serves four and is suitable for most medium-sized air fryers. If your basket is small, cook the peppers in two batches.

Ingredients and preparation

Select peppers that stand securely when placed cut-side up. If they tip easily, trim a very small amount from the rounded base without piercing the pepper.

Use leftover rice only if it has been cooled and refrigerated promptly. Cold cooked rice can be added directly to the hot filling.

For food-safety guidance on ground meat, refer to the USDA information on safe minimum internal temperatures.

Recipe

Air Fryer Stuffed Peppers

Servings: 4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Cuisine: American-inspired
Category: Main course

Ingredients

• 4 medium bell peppers
• 1 tablespoon olive oil
• 450 g (1 lb) ground beef
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 240 g (1 cup) cooked rice
• 240 g (1 cup) canned diced tomatoes, drained slightly
• 2 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ¾ teaspoon fine salt, plus more to taste
• ¼ teaspoon black pepper
• 120 g (1 cup) shredded cheddar, mozzarella, or a combination
• 2 tablespoons chopped parsley, for serving

Method

1. Preheat the air fryer. Set the air fryer to 190°C (375°F) for 3 minutes. If your model does not require preheating, begin preparing the filling while it heats.

2. Prepare the peppers. Wash and dry the peppers. Cut them in half lengthwise and remove the seeds and white membranes. Lightly brush the cut sides with olive oil.

3. Brown the beef. Heat a large frying pan over medium-high heat. Add the ground beef and cook for 4–5 minutes, breaking it apart with a wooden spoon. Continue until no pink remains and the meat reaches 71°C (160°F).

4. Add the aromatics. Stir in the diced onion and cook for 2 minutes. Add the garlic and cook for 30 seconds.

5. Finish the filling. Stir in the cooked rice, diced tomatoes, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 2–3 minutes, stirring until the mixture is hot and evenly combined.

1. Fill the peppers. Arrange the pepper halves cut-side up in the air fryer basket. Spoon the filling into each half, pressing it down lightly. Do not overfill the peppers; leave a small amount of space for the cheese.

2. Air fry. Cook at 190°C (375°F) for 10–12 minutes, or until the pepper edges begin to soften and the filling is hot in the centre.

3. Add the cheese. Sprinkle the shredded cheese evenly over the filling. Air fry for a further 2–3 minutes, until the cheese has melted and developed lightly browned spots.

4. Rest and serve. Leave the peppers in the basket for 2 minutes before serving. Finish with chopped parsley.

Recipe tips

• Use cooked rice. Raw rice will not reliably cook during this short air-frying time and can absorb the moisture needed by the filling.
• Check the centre. Insert an instant-read thermometer into the thickest part of the filling. Ground beef should reach at least 71°C (160°F).
• Avoid overcrowding. Air needs to circulate around the peppers. Arrange them in one layer with a small gap between each piece.
• Adjust for large peppers. Very large peppers may need an additional 3–5 minutes before the cheese is added.
• Prevent excess moisture. Drain the tomatoes lightly. Too much liquid can make the filling loose and prevent the cheese from browning.
• Use a liner carefully. A small piece of perforated air-fryer parchment can make cleanup easier, but it should be weighted down by the peppers and must not block the airflow.

Variations

Turkey or chicken stuffed peppers

Replace the beef with ground turkey or chicken. These meats are leaner, so add an extra teaspoon of olive oil to the pan if the mixture appears dry. Cook poultry to 74°C (165°F).

Vegetarian stuffed peppers

Replace the ground beef with one 400 g can of drained black beans, 100 g sweetcorn, and an additional ½ cup of cooked rice. Add ½ teaspoon ground cumin and a pinch of chilli flakes.

Spicy stuffed peppers

Add one finely chopped jalapeño with the onion. Use pepper Jack, Monterey Jack, or mature cheddar in place of mozzarella.

Mediterranean-style peppers

Replace the Italian seasoning with 1 teaspoon dried oregano. Add chopped olives and a small amount of crumbled feta after cooking. Use quinoa instead of rice if preferred.

Low-carbohydrate option

Omit the rice and increase the ground beef to 550 g (1¼ lb). Add chopped mushrooms, courgette, or cauliflower rice. Cook any high-moisture vegetables in the skillet until their liquid has evaporated.

Serving suggestions

Serve the peppers with a simple green salad, steamed vegetables, or a spoonful of plain Greek yoghurt. A small portion of garlic bread or crusty bread can be added if a more substantial meal is required.

The peppers can also be served with additional tomato sauce. Warm the sauce separately rather than adding it to the air fryer basket, where excess liquid can interfere with browning.

Store leftovers in a covered container in the refrigerator for up to three days. Reheat in the air fryer at 170°C (340°F) for 5–7 minutes, or until heated through. Do not leave cooked rice and meat at room temperature for extended periods.

FAQ

Can I make stuffed peppers without pre-cooking the meat?

Not for this 25-minute version. Raw ground meat may not cook evenly inside the peppers during the short air-frying time. Brown the meat fully in a frying pan first, then use the air fryer to heat and finish the peppers.

Can I use uncooked rice?

No. Use cooked rice for this recipe. Uncooked rice requires additional liquid, longer cooking, and a covered environment to soften properly.

Why are my peppers still firm?

Air fryer models vary, and thicker pepper walls take longer to soften. Continue cooking for 3–5 minutes before adding the cheese. You can also cut the peppers into slightly smaller halves next time.

Can I prepare these ahead of time?

Yes. Prepare the filling and stuff the peppers up to 24 hours in advance. Cover and refrigerate them. Add approximately 3–5 minutes to the initial air-frying time when cooking directly from cold.

Can I freeze air fryer stuffed peppers?

Yes, although the texture of the peppers will be softer after thawing. Cool them completely, wrap them individually, and freeze for up to two months. Thaw overnight in the refrigerator, then reheat until the centre is hot.

What cheese is best?

Mozzarella gives a mild, stretchy topping. Cheddar provides stronger flavour and better browning. A mixture of the two is suitable for this recipe.

Can I cook whole stuffed peppers instead of halves?

Yes, but whole peppers require more time and may not fit upright in the basket. Halved peppers cook faster and are easier to fill and serve.

Recipe notes

This recipe is intended for cooked rice and fully cooked ground meat. Cooking times are approximate because air fryer basket size, wattage, and pepper thickness differ between models. Confirm that the centre of the filling reaches the applicable safe temperature before serving.

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