Easy Air Fryer Stuffed Bell Peppers

If you ask me, stuffed bell peppers are one of those meals that never gets old.

This air fryer version takes a classic comfort food and makes it way easier to pull off on a weeknight. Tender bell peppers get filled with seasoned ground beef, rice, and plenty of melted cheese.

The filling is cooked on the stovetop with onions, diced tomatoes, and Italian seasoning for that cozy, home-cooked taste. The air fryer crisps up the peppers while keeping everything inside nice and warm.

It’s a family-friendly dinner that feels hearty without heating up your whole kitchen, perfect for any night of the week.

What Kind of Bell Peppers Should I Use?

Any color of bell pepper will work great for this recipe, so feel free to pick your favorites or mix and match for a colorful presentation. Red, yellow, and orange peppers tend to be a bit sweeter, while green peppers have a slightly more bitter, earthy flavor. When shopping, look for peppers that are firm to the touch with smooth, unblemished skin and a nice flat bottom so they’ll stand upright in your air fryer. If your peppers are a bit wobbly, you can slice a thin piece off the bottom to create a stable base, just be careful not to cut through to the inside where your filling will go.

Options for Substitutions

This recipe is easy to customize based on what you have in your kitchen:

• Ground beef: Ground turkey, ground chicken, or ground pork all work great here. You can even use a plant-based ground meat substitute if you prefer. The cooking time stays the same.
• Rice: Cooked quinoa, cauliflower rice, or even couscous make good swaps. Just make sure whatever grain you use is already cooked before mixing it in.
• Colby Jack cheese: Use whatever cheese you like – cheddar, mozzarella, pepper jack, or a Mexican blend all melt nicely. You can also mix different cheeses together.
• Bell peppers: Any color bell pepper works fine. Red, yellow, and orange tend to be a bit sweeter, while green has a slightly more bitter taste. Pick your favorite or use a mix.
• Diced tomatoes and tomato sauce: If you’re short on one or the other, you can use about 23 oz of either diced tomatoes or tomato sauce total. You can also substitute with a jar of marinara sauce.
• Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Taco seasoning works too if you want a Mexican-style twist.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with air fryer stuffed peppers is using uncooked rice, which won’t have enough time to cook through in just 10-13 minutes – always use pre-cooked rice or leftover rice from the fridge to ensure a tender filling.

Overstuffing your peppers might seem like a good idea, but it prevents proper air circulation and can lead to uneven cooking, so fill them just below the rim and leave a little breathing room.

Another common error is skipping the step of lightly brushing the outside of the peppers with oil, which helps them soften and prevents them from drying out in the air fryer’s intense heat.

If your peppers are standing wobbly or tipping over, try slicing a thin layer off the bottom to create a flat base, and make sure they’re not touching each other in the basket so the hot air can circulate properly.

What to Serve With Stuffed Bell Peppers?

Stuffed bell peppers are pretty filling on their own, but I love serving them with a simple side salad dressed with olive oil and lemon juice to balance out the richness. A slice of garlic bread or some warm dinner rolls are perfect for soaking up any extra tomato sauce that pools at the bottom of your plate. If you want to make it a bigger meal, try adding some roasted vegetables like zucchini or asparagus on the side, or even a bowl of creamy coleslaw for a nice crunch. These peppers also pair really well with a dollop of sour cream or some fresh avocado slices on top for extra creaminess.

Storage Instructions

Store: Leftover stuffed peppers keep really well in the fridge for up to 4 days. Just let them cool down first, then pop them in an airtight container. They actually taste even better the next day once all those flavors have had time to hang out together!

Freeze: These are perfect for freezing! Wrap each pepper individually in foil or plastic wrap, then place them in a freezer bag for up to 3 months. You can freeze them before or after cooking, whichever works better for your schedule.

Reheat: To warm them up, just pop them back in the air fryer at 350°F for about 8-10 minutes if they’re from the fridge, or 15-18 minutes if frozen. You can also microwave them for a few minutes, but the air fryer keeps them from getting mushy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2750-3000
• Protein: 110-125 g
• Fat: 125-135 g
• Carbohydrates: 235-255 g

Ingredients

For the peppers:

• 4 bell peppers (tops removed and cored)
• 1.5 tbsp olive oil (I use Bertolli extra virgin)
• 1 small onion

For the filling:

• 1 lb ground beef
• 15 oz diced tomatoes (I prefer Hunt’s for the best texture)
• 8 oz tomato sauce
• 2 cups rice (cooked and cooled to room temperature)
• 1.5 tbsp italian seasoning
• 1.5 tsp garlic powder
• salt
• black pepper
• 1/4 tsp red pepper flakes

For the topping:

• 2.25 cups colby jack cheese (freshly shredded for better melting)

Step 1: Prepare the Bell Peppers

• 4 bell peppers

Cut the tops off each bell pepper and carefully remove the seeds and white membrane from the interior, creating a hollow cavity for stuffing.

Stand the peppers upright on a clean surface and set aside.

This prep work can be done ahead of time, and I like to give the peppers a light rinse inside to remove any remaining seed debris.

Step 2: Build the Filling Base with Aromatics and Meat

• 1.5 tbsp olive oil
• 1 small onion
• 1 lb ground beef

Heat the olive oil in a large skillet over medium heat.

Dice the onion finely and add it to the hot oil, stirring occasionally until softened and translucent, about 3-4 minutes.

Increase heat to medium-high and add the ground beef, breaking it apart with a spoon as it cooks until completely browned and no pink remains, about 5-7 minutes.

Drain any excess fat if needed before proceeding.

Step 3: Create the Seasoned Filling Mixture

• cooked ground beef and onions from Step 2
• 15 oz diced tomatoes
• 8 oz tomato sauce
• 2 cups rice
• 1.5 tbsp italian seasoning
• 1.5 tsp garlic powder
• 1/4 tsp red pepper flakes
• salt
• black pepper

Add the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, red pepper flakes, and a generous pinch of salt and black pepper to the cooked meat mixture.

Stir everything together thoroughly to combine flavors evenly.

Let the mixture simmer for 2-3 minutes to allow the spices to fully integrate.

I find that freshly shredded cheese melts more evenly than pre-shredded varieties, so plan to shred yours right before the final step.

Step 4: Stuff and Air Fry the Peppers

• filled peppers with meat mixture from Step 3

Spoon the filling mixture generously into each prepared bell pepper, packing it in firmly but not so hard that the pepper splits.

Divide the filling evenly among the four peppers.

Place the stuffed peppers upright in your air fryer basket (work in batches if needed, depending on your air fryer size), then air fry at 360°F for 10 minutes.

This initial cook softens the peppers while the filling heats through.

Step 5: Top with Cheese and Finish

• 2.25 cups colby jack cheese

Carefully remove the air fryer basket and top each pepper with an even portion of freshly shredded Colby Jack cheese.

Return the basket to the air fryer and cook at 360°F for an additional 2-3 minutes, just until the cheese is melted and lightly golden.

Don’t skip the fresh shredding step—it truly does melt better than pre-shredded cheese, which has anti-caking agents that prevent smooth melting.

Easy Air Fryer Stuffed Bell Peppers

Delicious Easy Air Fryer Stuffed Bell Peppers recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 2875 kcal

Ingredients

  

For the peppers

• 4 bell peppers (tops removed and cored)
• 1.5 tbsp olive oil (I use Bertolli extra virgin)
• 1 small onion

For the filling

• 1 lb ground beef
• 15 oz diced tomatoes (I prefer Hunt's for the best texture)
• 8 oz tomato sauce
• 2 cups rice (cooked and cooled to room temperature)
• 1.5 tbsp italian seasoning
• 1.5 tsp garlic powder
• salt
• black pepper
• 1/4 tsp red pepper flakes

For the topping

• 2.25 cups colby jack cheese (freshly shredded for better melting)

Instructions

 

• Cut the tops off each bell pepper and carefully remove the seeds and white membrane from the interior, creating a hollow cavity for stuffing. Stand the peppers upright on a clean surface and set aside. This prep work can be done ahead of time, and I like to give the peppers a light rinse inside to remove any remaining seed debris.
• Heat the olive oil in a large skillet over medium heat. Dice the onion finely and add it to the hot oil, stirring occasionally until softened and translucent, about 3-4 minutes. Increase heat to medium-high and add the ground beef, breaking it apart with a spoon as it cooks until completely browned and no pink remains, about 5-7 minutes. Drain any excess fat if needed before proceeding.
• Add the diced tomatoes, tomato sauce, cooked rice, Italian seasoning, garlic powder, red pepper flakes, and a generous pinch of salt and black pepper to the cooked meat mixture. Stir everything together thoroughly to combine flavors evenly. Let the mixture simmer for 2-3 minutes to allow the spices to fully integrate. I find that freshly shredded cheese melts more evenly than pre-shredded varieties, so plan to shred yours right before the final step.
• Spoon the filling mixture generously into each prepared bell pepper, packing it in firmly but not so hard that the pepper splits. Divide the filling evenly among the four peppers. Place the stuffed peppers upright in your air fryer basket (work in batches if needed, depending on your air fryer size), then air fry at 360°F for 10 minutes. This initial cook softens the peppers while the filling heats through.
• Carefully remove the air fryer basket and top each pepper with an even portion of freshly shredded Colby Jack cheese. Return the basket to the air fryer and cook at 360°F for an additional 2-3 minutes, just until the cheese is melted and lightly golden. Don't skip the fresh shredding step—it truly does melt better than pre-shredded cheese, which has anti-caking agents that prevent smooth melting.