These Air-Fryer Stuffed Peppers are simply delicious. They have so much flavor and are so easy to make!
A few years ago, I decided to try my hand at gardening, eager to see if I had the proverbial “green thumb.” I had always dreamed of growing my own food, but as a student living in a tiny dorm, I obviously lacked the space. When I finally got my own house, complete with a small garden, I started planting seeds, full of hope and the best intentions. I planted various types of lettuce, zucchini, cherry tomatoes, strawberries, a variety of herbs, and bell peppers. To my amazement, everything thrived, and I was overjoyed every time I cooked with something I had grown myself.
For some reason, the bell peppers flourished especially well, leaving me with an abundance of peppers that needed to be put to good use. I did a lot of roasting and canning, but I also used them in some of the most delicious recipes, like these air-fryer stuffed peppers we simply couldn’t get enough of. Filled with a hearty mixture of fluffy rice, ground beef, herbs, and melting mozzarella, they made a regular appearance on our table at least once a week.
You don’t need home-grown peppers to make this delicious meal, though. So, what are you waiting for? Time to get cooking!
Are Air-Fryer Stuffed Peppers Healthy?
Satisfying, wholesome, and made with honest ingredients—there’s plenty to love about this dish. It is, however, high in saturated fat, so if that’s a concern, you could consider using lean ground turkey instead and low-fat mozzarella. To boost the fiber content, skip the white rice and go for brown rice, quinoa, or whole-grain couscous. You can also make a vegan/vegetarian version by using plant-based mock ground “beef” and replacing the mozzarella with a plant-based variety. How much salt you use is entirely up to you. You can even omit it and add more herbs and garlic for extra flavor.
Recipe Variations
I love playing around with recipes and trying something just a little different every time. This delicious recipe gives you ample opportunity to get creative, without the risk of messing it up. Want to try a Mexican-inspired variation? Stir in some sweetcorn, hot salsa, and black beans into the meat-and-rice mixture, and top the peppers with cheddar cheese or Monterey Jack. How about a Greek-style stuffed pepper? Replace the beef with ground pork, add in some chopped black kalamata olives, fresh oregano, and top with crumbled feta or Tzatziki Sauce. This recipe already has some Italian vibes going on, but you can take this up a notch by replacing the ground beef with Italian fennel sausages, adding basil to the sauce, and using riso (rice-shaped pasta) instead of rice.
How To Make Ahead And Store
You can assemble the peppers the night before by following steps 1 through 7. Store the peppers in a dish covered tightly with cling film, keep in the fridge and bake as directed the next day. Leftover cooked peppers can be stored in an airtight container in the fridge for up to 3 days. They can also be frozen for up to 3 months.
Serving Suggestions
These peppers are the full meal deal, but I won’t say no to some crispy and delicious Air-Fryer Sweet Potato Fries on the side with my favorite dipping sauce or a fresh and healthy Mediterranean Cucumber Salad to finish off the plate.
Looking for more stuffed pepper recipes? Try these delectable Mediterranean Grilled Stuffed Peppers or these protein-packed Ground Turkey Stuffed Peppers.
Ingredients
- 1/2 cup white rice (I used jasmine)
- 1 cup water
- 1 1/4 teaspoons salt divided
- 1/2 tablespoon olive oil
- 1/3 cup onion minced
- 1 pound 93% lean ground beef
- 1 cup grated mozzarella cheese (4 ounces)
- 1/4 cup fresh parsley minced (plus additional for garnish)
- 2 teaspoons Italian seasoning
- 1 teaspoon fresh garlic minced
- Pinch of ground nutmeg
- 15 ounces fire-roasted crushed tomatoes
- 4 very large red bell peppers
Instructions
- Combine the rice, water, and 1/4 tsp of the salt in a large pot and bring to a boil. Once boiling, cover, reduce heat, and simmer for 20 minutes, or until the rice is tender.
- Heat the olive oil in a large pan on medium-high heat and cook the onion until it begins to soften. Then, add the beef and cook until no longer pink, breaking it up as you cook it.
- Once cooked, remove the pan from the heat and stir in the rice. Add 1/2 cup of the cheese, the parsley, Italian seasoning, garlic, nutmeg, the remaining 1 teaspoon of salt, and mix well.
- Add the crushed tomatoes and mix well.
- Cut the tops off the peppers and gently remove the seeds and membranes.
- Place the peppers, cut side up, inside the mesh basket of your air fryer.
- Fill the peppers to the brim (they will be really full) with the filling.
- Cook on 360°F for 10-12 minutes, or until the peppers seem fork tender but still have some crunch.
- Sprinkle on the rest of the cheese and cook another minute or two (or briefly put them under the broiler), until the cheese melts. Sprinkle with fresh parsley and serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
These are really good! We substituted the white rice for cauliflower rice and added a bit extra to make up for it. We ended up using toothpicks to keep the peppers standing up in our air fryer. I think next time I will add a bit less salt. Served with sweet potato fries, and this recipe is a definite Keto keeper!
So glad you loved these! Thanks, Debra!