Let Me Tell You About the Time I Fell for Stuffed Peppers (in My Air Fryer)

Okay, so, here's the thing: I used to think stuffed peppers were one of those fancy, dinner-party-only dishes. You know, the kind someone’s Italian aunt spends all day making. Turns out, you don’t need a Nonna (or even much patience)—especially if you have an air fryer. The first time I tried these, I was literally juggling a Zoom call and a toddler with jam on her elbows (don’t ask). Yet, they came out surprisingly delicious. My brother even texted me later for the recipe, which says something, since he usually only texts me for Netflix passwords.

Why I Keep Making These Peppers (and Why You Might, Too)

I make this when I want to feel like I've made something impressive—without actually working that hard. My family goes crazy for this because they can each pick their own fillings (less complaining at the table, thank goodness). Also, the air fryer means the kitchen doesn’t get all hot and stuffy. Sometimes, if I’m in a rush, I skip the rice and just do extra veggies. Oh, and I used to worry about the peppers getting too soggy, but this way, they never do. (Well, unless you totally forget them, which I did that one time. Whoops.)

Here’s What You’ll Need (or, You Know, What’s in Your Fridge)

4 medium bell peppers (any color, though my kid insists red ones are sweeter—can’t argue with her tastebuds)
1 cup cooked rice (or quinoa, or even leftover couscous, honestly—my grandmother always insisted on basmati, but really, anything goes)
250g ground beef or turkey (sometimes I use lentils if I’m feeling all plant-based; no one seems to notice)
½ onion, finely chopped (I’ve skipped this when I ran out, didn’t ruin it)
2 cloves garlic, minced (powder works in a pinch, just don’t tell anyone)
1 can diced tomatoes, drained (I’ve used fresh, but canned is just easy)
1 cup shredded cheese—cheddar, mozzarella, or whatever’s lurking at the back of your fridge
1 teaspoon dried oregano (or Italian seasoning, or nothing if you forget—won’t break the dish)
Salt and pepper, to taste
Olive oil, just a splash

Let’s Get Cooking (Don’t Panic, It’s Pretty Simple)

Prep the peppers: Slice the tops off your peppers and scoop out the seeds with your hands (or a spoon if you don’t like getting messy). I always save the tops and chop them up for the filling—waste not, want not.
Make the filling: In a frying pan (or, if you hate dishes, a saucepan), heat a little olive oil, toss in the onions and garlic, and cook till they’re soft and smell amazing. Add your ground meat (or lentils) and cook till browned. Add in the diced tomatoes, rice, chopped pepper tops, oregano, salt, and pepper. Stir everything together—this is where I usually sneak a taste. Adjust seasoning if it tastes bland. If you like it cheesy, toss in half your cheese now.
Stuff the peppers: Spoon the filling into your hollowed-out peppers. Don’t worry if it looks overstuffed, they never explode (not in my experience, anyway). Top with the rest of the cheese.
Into the air fryer: Arrange the peppers upright in your air fryer basket. I fit four in mine, but if yours is smaller, work in batches. Set to 180°C (about 360°F) and cook for 12–15 minutes, or until the cheese is melted and maybe just a little brown in spots. If they look a bit weird at this point—don’t stress, they taste great.
Serve up: Let them cool for a few minutes (I always burn my mouth when I rush this step) and dig in!

What I’ve Learned the Hard Way

The peppers cook more evenly if you stand them upright. If they lean and tip, wedge a bit of foil around them (or use a muffin tin if it fits—cheeky hack).
Actually, I find it works better if the rice is a day old. But fresh is fine, too—it’s not a dealbreaker.
And, really, don’t try to cram in a fifth pepper if your air fryer is snug. I did once, and one fell out mid-cook. Disaster. (Well, just messy.)

Variations I’ve Experimented With (Some Better Than Others)

I tried adding corn once, which worked surprisingly well—sweet and colorful. My husband said it was “almost too cheerful.”
One time, I swapped in cauliflower rice. Not bad, but a bit too soft for my liking. Maybe I overcooked it?
Black beans make it Tex-Mex-ish, especially with some cumin and chili powder. (If you like a little kick.)
Oh, I tried feta instead of regular cheese—it was...odd. Not my favorite, but hey, you might like it.

Equipment (But Honestly, Improv Works)

Air fryer (obviously, but if you don’t have one, you can bake these at 190°C/375°F for about 30 minutes)
Frying pan
A good knife (but last week I used a butter knife, and it sort of worked, so...)

What About Leftovers?

If you do have any (though honestly, in my house it never lasts more than a day!), just pop them in a covered container and keep in the fridge. They reheat pretty well in the air fryer—just a few minutes at 160°C. I actually think this tastes better the next day. But maybe that’s just me.

How I Like to Serve These (And a Little Family Quirk)

I tend to serve them with a side salad—whatever greens I can find, plus a bit of lemon juice and olive oil. My daughter insists on ketchup for dipping, which, I mean, I won’t judge (but I definitely raise an eyebrow). Sometimes, we eat these straight form the air fryer basket—no shame.

Lessons Learned (Or, Things Not to Rush)

I once tried rushing the cheese-melting step and regretted it because the top looked pale and sad. Let it get a little golden, trust me.
If you stuff the peppers too tight, the filling doesn’t heat through evenly. Looser is better.
And, don’t bother trying to peel the peppers first. I did that once and...just, don’t.

Curious About Stuffed Peppers in Air Fryer? Here’s What Folks Ask Me Most

Can I freeze these? Yep, you totally can—just wrap them up tightly. But honestly, they get a bit mushier when you reheat. Not a dealbreaker, though. I’ve done it after overestimating our dinner appetites. Here’s a neat guide if you want freezer details.
What if I don’t have cooked rice ready? I mean, you can totally microwave those ready-cooked pouches, or just use whatever grain you’ve got handy. Couscous, bulgur, even leftover pasta chopped small (I did this once in a panic—worked fine).
Does it work with mini peppers? Yes! They’re kinda cute, actually. Just lower the cook time by a few minutes. Makes a good party snack, too.
Do I have to use meat? Nope. I actually prefer the lentil version sometimes. Just add a bit more seasoning.
What’s the best cheese? That’s like choosing a favorite child, but mozzarella is my go-to for the melt factor. Gouda is nice, too. Cheese melting guide here if you want to nerd out.
Can I prep these ahead? Sure thing. Stuff ‘em, cover, and keep in the fridge for up to a day before cooking. Makes life easier if you’re hosting or, like me, just easily distracted.

Oh, and by the way, if you’re on the hunt for other air fryer dinner ideas, this roundup has some real gems.

Alright, that’s my not-so-fancy, slightly rambling guide to stuffed peppers in the air fryer. If you try it, let me know what weird (or wonderful) variations you come up with—I’m always keen for a kitchen experiment that doesn’t end in smoke alarms going off.

Stuffed Peppers in Air Fryer