These air fryer stuffed peppers are what weeknight dinners are made for. Seasoned ground beef, rice, and tomatoes stuffed into sweet bell peppers, finished with a blanket of melted cheddar, and ready on the table in under 30 minutes, no oven required, minimal cleanup, and everyone asks for seconds.
The air fryer cuts the cook time nearly in half compared to the oven, and you don’t need to boil or pre-cook the peppers. Just stuff and air fry. It’s that simple.
Why You’ll Love these Air Fryer Stuffed Peppers
Family favorite: Adults and kiddos love this recipe, so you know it’s one of the go-to easy recipes the whole family will love.
Quick and easy: They take half the time to make compared to traditional stuffed peppers in the oven.
Healthy: They’re naturally gluten-free and can easily be made dairy-free by omitting the cheese on top. They’re also such a great way to get kids to eat vegetables.
Meal-prep friendly: You can prep the filling ahead of time and throw them in the air fryer for a quick weeknight dinner.
If you’re craving more stuffed pepper recipes, you will love our turkey taco stuffed peppers or buffalo chicken stuffed peppers.
Ingredients You’ll Need
- Onion and garlic: the base of every good recipe! If you don’t have fresh garlic you can add garlic powder with the Italian seasoning.
- Fresh bell peppers: Any color pepper is great, but we always find green peppers are the most affordable. We usually use a mixture of red, yellow, and green bell peppers. Learn how to cut a bell pepper and master this recipe.
- Ground beef: We used lean ground beef for this recipe! You could swap this for ground chicken, lean ground turkey, or Italian sausage.
- Italian seasoning and salt: For flavor!
- Canned diced tomatoes: I love the texture the tomatoes give this recipe, but you could swap this for tomato sauce as well.
- Worcestershire sauce: (or coconut aminos for sugar-free option)
- Rice: Any type of rice is great. We love white rice or brown rice but you could also use quinoa or cauliflower rice for a low-carb option (more on this below). You can make this recipe even faster if you have leftover rice. I love Kaizen low carb rice.
- Shredded cheese: We used cheddar cheese here, but you could also use shredded mozzarella cheese or colby jack cheese.
How to Make Air Fryer Stuffed Peppers
- Cut and air fry the sweet peppers: Preheat the air fryer then cut the tops of the peppers off(watch how to cut a bell pepper). Place them upright in the air fryer tray then air fry just the peppers at 400°F for 6 minutes.
- Make the filling: Cook the onion and diced peppers in a large skillet with olive oil over medium high heat, then add the garlic and cook another minute. Add the ground beef and brown until no pink remains and beef reaches 160°F with a meat thermometer (use this guide to learn more about determining beef doneness).
- Cook the rice: Add the seasoning, diced tomatoes, Worcestershire, rice and water. Cover with a lid and simmer for 10-12 minutes.
- Stuff the peppers: Evenly scoop the meat mixture into the halfway cooked peppers all the way to the top.
- Air fry: Close the basket and air fry the stuffed peppers at 400°F for 4 minutes, then open the basket, add the cheddar cheese and continue cooking for 4 more minutes.
- Serve: Top with fresh parsley or green onions and eat hot!
Tips for the Best Air Fryer Stuffed Peppers
I’ve tested this recipe for air fryer stuffed peppers several times and here’s a few tips so they turn out every time.
Choose peppers of similar size so they cook at the same rate and fit evenly in the basket
Look for flat-bottomed peppers so they stand upright without tipping during cooking
Always pre-cook the meat filling before stuffing. This ensures the beef is fully cooked and the seasonings develop their full flavor
Add cheese at the very end, just 2–3 minutes on top, to prevent burning while still getting that melty, golden finish
Don’t crowd the basket; leave room for air to circulate for even, tender cooking
What to Serve with Stuffed Peppers
Enjoy this recipe on its own or serve it with side dishes salad or more veggies like:
- Roasted brussels sprouts
- Sweet potato fries
- Air fryer smashed potatoes
- Kale and goat cheese salad
Recipe Variations
- Low carb: Swap the rice with cauliflower rice! Instead of simmering the rice, add frozen cauliflower rice to the meat mixture and cook until it’s warmed through.
- Dairy-free: Omit the shredded cheese on top or use dairy-free cashew queso.
- More fiber: Add drained black beans to the mixture after the rice is cooked.
- Meat: try using ground chicken, turkey, or pork instead. For more spice, try Mexican chorizo.
- Seasoning: swap the Italian seasoning for Mexican spices or taco seasoning.
- Rice: use cauliflower rice for low carb, or try brown rice, quinoa, or this low carb rice.
Storage & Reheating
Fridge: Allow the peppers to cool completely then store them in an airtight container in the fridge for up to 3-4 days.
Freezer: Place the stuffed peppers in an air-tight container or freezer bag and store in the freezer for up to 4 months. Thaw overnight in the fridge.
Reheat: Place the stuffed peppers back in the air fryer and cook at 400°F for 10 minutes, or until heated through.
More Easy Air Fryer Recipes
- Air fryer bacon wrapped chicken breast
- Hawaiian chicken kabobs
- Air fryer orange chicken
- Crispy air fryer shrimp
- Air fryer salmon bites
Or check out all of my air fryer recipes!
Air Fryer Stuffed Peppers
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Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion diced
- 2 cloves garlic minced
- 6 bell peppers (any color)
- 1 lb ground beef
- 2 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 (15 ounce) can diced tomatoes (not drained)
- 1 tablespoon coconut aminos or Worcestershire sauce
- 1 cup uncooked white or brown rice
- 1 cup water
- 1 cup shredded cheddar cheese or vegan cheese (optional)
Instructions
- Preheat the air fryer to 400°F for 3-5 minutes. If your air fryer is smaller pre-heat for 3 minutes and if it’s larger pre-heat for 5 minutes.
- While it’s heating, cut the tops off the peppers and scoop out any seeds. Dice the tops of the peppers and set aside to use in the mixture. When the air fryer is preheated, place the peppers in the basket of the air fryer and cook for 6 minutes.6 bell peppers
- While the peppers are cooking, make the filling. Heat the olive oil in a large and deep skillet over medium high heat. Once the olive oil is hot, add the onion and leftover diced peppers and cook for 2-3 minutes until soft and translucent. Add the garlic and cook for another 1-2 minutes until fragrant. Add the ground beef and brown until no pink remains (it should reach an internal temperature of 160°F).2 tablespoons olive oil, 1 small yellow onion, 2 cloves garlic, 1 lb ground beef
- Add the Italian seasoning, salt, diced tomatoes and coconut aminos (or worcestershire sauce) and stir to combine. Add the uncooked rice and water and stir. Turn the heat to medium low, cover the pot with the lid and simmer for 15 minutes, or for the length of time the rice package directions require.2 1/2 teaspoons Italian seasoning, 1 teaspoon salt, 1 (15 ounce) can diced tomatoes, 1 tablespoon coconut aminos or Worcestershire sauce, 1 cup uncooked white or brown rice, 1 cup water
- When the beef and rice mixture is done scoop it evenly into each of the partially cooked peppers and place the peppers back in the air fryer. Air fry at 400°F for 4 minutes then open the drawer, top with shredded cheese and cook for another 4 minutes until melted and bubbly. If you aren’t using cheese just air fry for 8 minutes.1 cup shredded cheddar cheese or vegan cheese
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
FAQs
360–400°F works well, depending on your model. Start at 360°F for 12–15 minutes, then add cheese and cook another 2–3 minutes. If your air fryer runs hot, check at 10 minutes.
Plan for 15–18 minutes total: about 12–15 minutes for the stuffed pepper, then 2–3 more minutes to melt the cheese. Since the filling is pre-cooked, you’re mainly cooking the pepper to your preferred tenderness.
No, that’s one of the best things about this recipe. Raw peppers go straight into the air fryer and come out perfectly tender-crisp. No boiling, no pre-roasting, no extra step.
Yes. Let them cool completely, then wrap each stuffed pepper individually in foil or plastic wrap and freeze in a zip-top bag for up to 3 months. Reheat from frozen in the air fryer at 350°F for about 10 minutes.
Yes, always cook the meat filling before stuffing. Since the air fryer is primarily crisping and heating the pepper itself, raw meat won’t cook fully in the time it takes the pepper to become tender.
Some recipes call for boiling peppers before stuffing and roasting them to help them cook quickly in the oven, however, it is not necessary. This recipe for air fryer stuffed peppers calls to air fry for a few minutes to help them soften up first.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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Such an easy recipe first time my peppers have cooked properly,will be making again 😋😋
Thanks Jackie!
I loved using your recipe for these and then made it my own with some additions and deletions. No rice, tomatoes, or Worcestershire sauce. I did two separate batches as one in my household is vegetarian. I added mushrooms, diced water chestnuts, chickpeas, and spinach. Found a can of habanero tomato paste which I added for some zip and it did a nice job of seasoning the vegetarian version. For the meat version I used Italian seasoned ground turkey and that was a great choice. Everyone loved their dinner and because I had huge bell peppers just one made an entire meal!!
I followed your guidelines for cooking them in the air fryer and it’s amazing how much easier that was. I won’t do the oven again now that I have this method. Oh, and I had leftover mixture so I froze it in individual bags for each of us for a quickie meal down the road.
I have silicone baskets to put in the air fryer baskets and this was a great way to cook the meat and meatless dinners at the same time.
Thanks, Pat!