These air-fryer stuffed peppers are an easy alternative to the oven-baked version. They're just as delicious, but made in half the time!
Growing up, we ate my mom’s stuffed peppers pretty regularly. I remember enjoying the hearty dish on many winter nights, long after dark—but not before I waited the agonizing 50-ish minutes it took for them to bake. (And that’s not even including the time it took to prep the beefy filling!)
That’s why I was excited to find out that you can make air-fryer stuffed peppers in less than half the time it takes to bake them. Try this new way to prepare the beloved dish, with step-by-step images to guide you as you make stuffed peppers in the air fryer for the first time.
How to Make the Best Air-Fryer Stuffed Peppers
This recipe makes four stuffed pepper halves. Whether it serves two or four people is up to you!
Ingredients
Stuffing mixture:Â
1/2 pound ground beef
1/2 small onion, chopped
1/2 small green pepper, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup water
1/3 cup canned diced tomatoes with mild green chiles
1/2 cup (4 ounces) tomato sauce
3/4 teaspoon ground cumin
3/4 cup uncooked instant rice
2 medium green peppers
Cheese sauce:Â
1/2 pound Velveeta, cubed
1/3 cup canned diced tomatoes with mild green chiles
Directions
Step 1: Cook the beef, onion and spices
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In a large skillet, cook the beef, onion, chopped green pepper, garlic, cumin, salt and pepper over medium heat until the beef is no longer pink, then drain.
Step 2: Add tomatoes and simmer
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Add water, tomatoes and tomato sauce to the beef mixture. Once it reaches a boil, reduce the heat and simmer, uncovered, for 10 minutes.
Step 3: Add the rice
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Stir in the rice and simmer, uncovered, for 5 more minutes. Remove from the heat. Cover and let stand for 5 minutes.
Step 4: Cut the bell peppers in half
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Preheat the air fryer to 325°F. While it’s heating up, cut the bell peppers in half vertically and remove all the seeds.
Step 5: Air fry the halved peppers
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Place the halved peppers in a greased air fryer. Cook until almost tender, 4-5 minutes.
Test Kitchen Tip: The best way to grease the air fryer for this recipe is to use cooking spray. Give the bottom of your air fryer a generous spritz, and quickly mist the peppers so they’ll be perfectly charred. (This is one of my favorite air fryer tricks.) Looking for more? Learn how to make old-fashioned stuffed bell peppers.
Step 6: Stuff the peppers with the meat mixture
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After the peppers have air-fried for a few minutes, take them out and stuff them with the meat and rice mixture.
Step 7: Air fry until heated through
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Return the peppers to the air fryer. Cook until heated through and peppers are tender, 10-12 minutes.
Step 8: Make the cheese sauce
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Meanwhile, in a saucepan over medium heat, stir the Velveeta and the diced tomatoes until melted.
Step 9: Serve the cheese sauce over the peppers.
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Plate your air-fryer stuffed peppers and drizzle with as much of the warm, melty cheese sauce as you like.
Tips for Making Air-Fryer Stuffed Peppers
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How can I make air-fryer stuffed peppers my own?
This air-fryer stuffed peppers recipe is endlessly customizable:
Swap out the meat: If you want even more flavor, you can use a mixture of pork and beef instead of just beef. If you want to make the recipe a bit lighter, go for ground chicken or turkey instead of ground beef. Keep in mind that your stuffed pepper mixture is prone to dry out more quickly than with beef.
Switch up the rice: If you don’t have white instant rice, you can use brown instant rice instead. You can also try quinoa, canned black beans or even riced cauliflower.
Add even more flavor: If you want to make your air-fryer stuffed peppers even cheesier, top with some shredded cheese during the last 5 minutes in the air fryer. For pizza air-fryer stuffed peppers, add diced pepperoni and olives. Otherwise, give your mixture a little kick with diced chiles.
Use different colored bell peppers: Like other bell pepper recipes, this one works perfectly well with yellow, red or orange peppers instead of green—so feel free to choose your favorite color.
Can I make whole stuffed peppers?
Yes. Some air-fryer stuffed pepper recipes call for a whole bell pepper, instead of halves like ours does. We think stuffed pepper halves work best, but if you want larger portions, you can fill a whole pepper with the meat and rice mixture. Keep in mind that they’ll have an increased cooking time. When the filling mixture reaches 170°, it’s done–although it will likely take much more than 10-12 minutes to get there.
Before you choose to fill up whole peppers, make sure your air fryer can actually fit the height of a whole pepper first! If the whole peppers need help standing up in the air fryer, put them in ramekins to prevent them from falling over and spilling the beef and rice mixture in your air fryer basket.
How should I store air-fryer stuffed peppers?
If you have leftovers, keep them in an airtight container in the fridge for up to 4 days. When you’re hungry again, toss them back in the air fryer for a few minutes until they’re warmed through.
Can I freeze air-fryer stuffed peppers?
Yes! If you want to prep stuffed peppers for future freezer meals, complete the recipe through step 5 by air frying the empty bell pepper halves for 4-5 minutes. Fill them with the meat mixture, and then put them on a wax paper-lined tray in the freezer. Once they’re frozen solid, you can move them to a freezer bag or another sealed container for up to 4 months. When you’re ready to eat them, thaw them in the fridge overnight and cook as directed in step 7. Keep in mind that the stuffed peppers may take extra time to heat through. When they hit 170°, they’re ready to eat.
Try These Stuffed Pepper Recipes Next
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Rice-Stuffed PeppersMother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
Stuffed Pepper SoupI was talking about stuffed peppers with the other cooks at the restaurant where I work. We decided to mix similar ingredients for a soup. Customer response was overwhelming! —Krista Muddiman, Meadville, Pennsylvania
Sausage-Stuffed JalapenosIf you like foods that pack a bit of a punch, you’ll love these jalapeno poppers filled
with sausage and cheese. This is one of my favorite recipes for parties. —Rachel Oswald, Greenville, Michigan
Slow-Cooked Stuffed PeppersMy favorite kitchen appliance is the slow cooker, and I use mine more than anyone else I know. It does a great job with this good-for-you dish. —Michelle Gurnsey, Lincoln, Nebraska
Stuffed Peppers for TwoMy husband likes stuffed peppers, but my original recipe made too many servings. I cut it down to accommodate just the two of us. It helps to use a small casserole dish so the peppers won’t tip over while they bake. For color, I serve steamed carrots to round out the meal perfectly. —Elaine Carpenter, Horseshoe Bay, Texas
Chicken-Stuffed Cubanelle PeppersHere's a different take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio
Stuffed Peppers for FourTruly a meal in one, this quick supper has it all: Veggies, meat, pasta and sauce, packed into tender peppers. It’ll look so pretty on your table. —Taste of Home Test Kitchen
Chicken Salad-Stuffed PeppersWe love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad. — Mary Marlowe Leverette, Columbia, South Carolina
Mexican-Style Stuffed PeppersWe've always liked stuffed peppers, but everyone is pleasantly surprised at this mildly spicy version. For convenience, you can assemble these pretty peppers ahead of time and bake them later.
—LaDonna Reed of Ponca City, Oklahoma
Cheesy Stuffed PeppersThis is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.—Betty DeRoad, Sioux Falls, South Dakota
Fiery Stuffed PoblanosI love Southwest-inspired cuisine, but the dishes are often unhealthy. As a dietitian, I try to come up with nutritious twists on recipes, which is how my stuffed peppers dish was born. —Amber Massey, Argyle, Texas
Turkey-Stuffed Bell PeppersThese well-seasoned ground-turkey-stuffed peppers are so tasty, you won’t even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. —Judy Hand-Truitt, Birmingham, Alabama
Broccoli & Chive Stuffed Mini PeppersThere's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, Washington
Chicken Chiles Rellenos CasseroleMy husband likes Mexican food and casseroles, so I combined the two. This chicken with poblanos and chiles satisfies our craving for dinner at a Mexican restaurant. —Erica Ingram, Lakewood, Ohio
Brown Rice Stuffed PeppersFor extra flavor, I sometime add beef bouillon to the dish while the peppers bake. It also steams them a little. If also make these with ground chicken or turkey; then I'll use chicken bouillon instead. —Hope Huggins, Santa Cruz, California
Chiles Rellenos SquaresMy family requests this chiles rellenos dish regularly—it's easy to prepare and makes a nice hors d'oeuvre or complement to a Mexican or Spanish meal. A friend I worked with shared the recipe with me several years ago. —Fran Carll, Long Beach, California
Blue Cheese & Bacon Stuffed PeppersWhenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. —Tara Cruz, Kersey, Colorado
Chili-Stuffed Poblano PeppersWhile exploring Mexican restaurants, I tasted chiles rellenos and wanted to make them at home. My husband and I teamed up to create this stuffed poblano peppers recipe, which is one of our favorites. —Lorrie Grabczynski, Commerce Township, Michigan
Turkey-Thyme Stuffed PeppersChloe, my 3-year-old, is a big fan of these healthy peppers, which have a wonderful thyme flavor. She likes to help mix the ingredients and make meals with me. —Jennifer Kent, Media, Pennsylvania
Quinoa & Black Bean Stuffed PeppersIf you're thinking about a meatless meal, give these no-fuss peppers a try. They come together with just a few ingredients and put a tasty spin on a low-fat dinner! —Cindy Reams, Philipsburg, PA
Garbanzo-Stuffed Mini PeppersMini peppers are so colorful and are the perfect size for a two-bite appetizer. They have all the crunch of pita chips but without the extra calories. —Christine Hanover, Lewiston, California
Vegetable & Beef Stuffed Red PeppersI love making this stuffed pepper recipe. It's one of the few ways I can get my husband to eat veggies. Make it meatless by replacing the beef with eggplant and adding more vegetables like mushrooms or squash. You can also replace the rice with barley, couscous or even orzo. —Jennifer Zimmerman, Avondale, Arizona
Quinoa Unstuffed PeppersThis deconstructed stuffed pepper dish packs a wallop of flavor. I truly make it all the time, and I make sure my freezer is stocked with single-serve portions to take to work. —Rebecca Ende, Phoenix, New York
Stuffed Jalapeno Grilled CheeseNot your ordinary grilled cheese, these sandwiches are all grown up! Made with a comforting combination of jalapenos, roasted garlic, cream cheese, bacon and provolone, they please just about all adults—and even adventurous kids! —Melissa Haines, Valparaiso, Indiana
Stuffed Sweet PeppersItalian sausage and feta cheese give zest to the rice filling in these tender peppers I've prepared often over the years. When I was married in 1970, slow cookers were the rage. In our home, it's one appliance that's never gone out of style. —Judy Earl, Sarasota, Florida
Beef-Wrapped Stuffed PeppersWe love Mexican flavors and spicy foods––and this recipe has it all. Try serving our flank steak-wrapped peppers with rice, beans and sour cream.—Jane Whittaker, Pensacola, Florida
Unstuffed PeppersIf you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. —Beth Dewyer, Du Bois, Pennsylvania
Feta Stuffed PeppersOne of my favorite meals when I was younger was a recipe my mother made called Quick Chili Rice Casserole. I put a Greek spin on it and stuffed it in a pepper. It works great paired with a garden salad and fresh bread. —Sacha Morgan, Woodstock, Georgia
Lauren is an associate editor at Taste of Home, focusing on search engine optimization. When she’s not making sure readers can find TOH’s recipes on Google, she’s practicing her food photography, consistently finding new recipes to try and hunting down the most indulgent treats in the Twin Cities.
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Updated: Apr. 20, 2023
