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air fryer stuffed peppers with melted cheese

Air Fryer Stuffed Peppers

4.54 from 26 votes
These air fryer stuffed peppers are full of healthy ingredients and take less than half the amount of time than traditionally cooked stuffed peppers. The filling is full of protein, veggies and spices and the charred peppers add so much depth of flavor.
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Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 6 peppers
Author: Molly Thompson

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.
  • 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).
  • 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.
  • 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.

Recipe Equipment

Air Fryer

Notes

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. There are 11.5 net carbs in this option.
Dairy-free: omit the shredded cheese on top.
Gluten-free: this recipe is naturally gluten-free!
More fiber: use brown rice and add drained black beans to the mixture after the rice is cooked.
Storage: allow the peppers to cool completely then store them in an airtight container in the fridge for up to 3-4 days.
Freeze: 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 degrees f for 10 minutes, or until heated through.

Nutrition

Serving: 1pepper | Calories: 403kcal | Carbohydrates: 39.1g | Protein: 26.1g | Fat: 15.7g | Cholesterol: 67mg | Sodium: 734mg | Fiber: 5.1g | Sugar: 8.4g
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