Air Fryer Stuffed Peppers
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
390 kcal
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Course
Main Course, Dinner
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Cuisine
American
Air Fryer Stuffed Peppers
Description
This recipe starts by cutting bell peppers to remove seeds or tops, depending on size, then brushing them with olive oil and partially cooking in the air fryer to soften them slightly. Meanwhile, ground beef is browned with diced onion and minced garlic, then combined with instant rice, Italian seasoning, water, and a portion of pasta sauce to create a moist, flavorful filling.
The filling is spooned into the warmed peppers, topped with an additional portion of pasta sauce, and cooked again in the air fryer at a higher temperature to fully heat and soften the peppers. Finally, shredded mozzarella cheese is added to the top and cooked briefly further to melt and brown slightly.
The finished dish balances the natural sweetness and mildness of bell peppers with a hearty meat and rice filling seasoned with Italian spices and tomato sauce. The cheese topping introduces a creamy texture that complements the tender stuffing. This method yields an easy, less oily alternative to traditional oven baking by using the air fryer.
Practically, leaving stems on the peppers during cooking can preserve their shape and appearance. Using foil pieces can stabilize peppers that do not sit upright in the basket. Leftover filling works well in soups or stuffed vegetables like zucchini. Adding cheese a bit earlier during cooking can create a browned, bubbly finish.
Ingredients
- 2 large bell pepper or 4 small bell peppers
- 1 pound ground beef lean
- ½ onion diced
- 2 cloves garlic minced
- ½ cup instant rice or minute rice
- ½ teaspoon Italian seasoning
- ½ cup water
- 2 cups pasta sauce divided
- ½ cup mozzarella cheese shredded
Instructions
- Preheat air fryer to 320°F.
- Cut bell peppers in half lengthwise and scrape out seeds (if using small peppers, cut off tops instead).
- Brush peppers with olive oil and place in the air fryer basket. Cook 5-6 minutes.
- While peppers are cooking, brown beef, onion, and garlic in a medium saucepan until no pink remains. Drain fat.
- Add instant rice, Italian seasoning, water, and 1 cup pasta sauce. Bring to a boil, reduce heat, and simmer 3-4 minutes.
- Scoop the mixture into the peppers and top with remaining sauce. Turn air fryer up to 350°F and cook 8-10 minutes or until heated through and peppers are soft. Top with cheese and cook an additional 1-2 minutes.
Notes
- Leave the pepper stems on during air frying to maintain appearance.
- Stabilize peppers that don’t sit flat using small pieces of crumpled foil.
- If peppers are small, increase their number accordingly to ensure enough servings.
- Leftover filling can be repurposed in tomato soup or as stuffing for zucchini.
- Adding cheese slightly earlier in cooking time creates a browned and bubbly top layer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390 | 20% |
| Carbohydrates | 23g | 8% |
| Protein | 28g | 56% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 811mg | 34% |
| Potassium | 956mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 3197IU | 64% |
| Vitamin C | 115mg | 128% |
| Calcium | 122mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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