Stuffed Bell Peppers Air Fryer: Quick and Easy 25-Minute Recipe

I love traditional oven-baked stuffed peppers, but waiting an hour for dinner isn’t always realistic. That’s when I discovered the air fryer method, and honestly, I haven’t looked back. These cook in 25 minutes total, and they come out perfect every single time.

The air fryer gives you tender peppers with a slightly crispy exterior that you just don’t get in the oven. Plus, the cheese on top gets this amazing golden crust that’s borderline addictive. And you’re not heating up your entire kitchen, which is a huge win on hot days.

This is my go-to method now when I want stuffed peppers but don’t have an hour to wait. Fast, easy, and absolutely delicious. Your air fryer is about to become your new best friend.

Why You’ll Love This Recipe

Ready in 25 Minutes: From start to finish, you’re looking at 25 minutes. The air fryer cooks these in about 10 minutes once they’re stuffed, which is insanely fast compared to the traditional 40-50 minute oven method. Perfect for weeknights when you’re starving.

Perfect Texture Every Time: The peppers come out tender but not mushy, with a slightly crispy exterior that adds texture. The filling stays moist and flavorful. It’s honestly the best texture I’ve gotten from stuffed peppers using any method.

Crispy Cheese Top: The cheese gets golden and slightly crispy on top, almost like a cheese crust. This doesn’t happen in the oven where everything just melts. The air fryer circulation creates this perfect crispy-melty cheese situation that’s incredible.

No Oven Required: You’re not heating up your whole kitchen, which matters in summer or if you live in a small space. The air fryer is way more energy efficient and doesn’t make your house hot.

Small Batch Friendly: Only want two peppers for dinner? No problem. The air fryer is perfect for making just what you need without the hassle of setting up your oven for a small amount of food.

Energy Efficient: Air fryers use way less energy than ovens and preheat in like 3 minutes. Better for your electric bill and better for the environment. Just saying.

Ingredients with Key Notes

For the Stuffed Peppers:

• 4 medium bell peppers – Size matters here; they need to fit in your air fryer
• 1 pound ground beef – 80/20 or 85/15 lean
• 1 cup cooked rice – Pre-cooked is essential for air fryer method
• ½ cup diced onion
• 2 cloves garlic – Minced
• ½ cup tomato sauce – Plus extra for serving
• 1 cup shredded cheese – Cheddar or mozzarella
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper to taste
• Cooking spray – For the air fryer basket

Key Ingredient Notes:

Pepper Size: This is crucial. You need medium-sized peppers that will fit in your air fryer basket without touching the heating element. Most air fryers can fit 2-4 medium peppers depending on the model. Measure your air fryer basket before shopping if you’re unsure.

Pre-Cooked Filling: Unlike oven-baked stuffed peppers, you MUST pre-cook all your filling ingredients. The air fryer doesn’t cook long enough to cook raw rice or fully brown raw meat. Everything needs to be ready to eat before stuffing.

Rice: Use leftover rice, minute rice, or those microwavable pouches. The rice should be completely cooked before mixing it into the filling. This is non-negotiable for air fryer stuffed peppers.

Ground Beef: Brown it completely before stuffing. The air fryer will warm it through and meld the flavors, but it won’t cook raw meat properly in the short cook time.

Cheese: Shredded cheese works best. It melts quickly and gets that crispy top we’re after. Pre-shredded from the bag is totally fine here.

Air Fryer Size: This recipe assumes a 5.5-6 quart air fryer, which is the most common size. If yours is smaller, you might only fit 2 peppers at a time. Bigger? You might fit all 4.

Step-by-Step Instructions

Prep Your Peppers

Preheat the Air Fryer: Set it to 360°F and let it preheat for 3-4 minutes. Most air fryers have a preheat function now.

Cut the Peppers: Slice off the tops about ½ inch down. Remove all seeds and white membranes. Rinse and pat dry with paper towels. Dry peppers are important—moisture makes them steam instead of getting that crispy exterior.

Trim if Needed: If your peppers are wobbly, carefully slice a tiny bit off the bottom so they stand upright. Don’t cut into the cavity.

Quick Blanch (Optional): If you want softer peppers, you can microwave them for 2-3 minutes before stuffing. I usually skip this because the air fryer makes them perfectly tender anyway, but it’s an option if you like really soft peppers.

Make the Filling (Quick Version)

Brown the Beef: Heat olive oil in a skillet over medium-high heat. Add ground beef and break it up. Cook 6-8 minutes until completely done. Drain excess fat. Season with salt and pepper.

Add Aromatics: Toss in diced onion and cook 2-3 minutes. Add garlic and cook 1 minute. Everything should be fully cooked and fragrant.

Mix Everything: Stir in the cooked rice, tomato sauce, Italian seasoning, and paprika. Mix well and let it simmer for 2 minutes. Taste and adjust seasoning. This filling should taste good on its own because it’s not cooking much longer.

Cool Slightly: Let the filling cool for a minute or two. This prevents the peppers from getting soggy and makes them easier to stuff.

Stuff and Air Fry

Prepare the Basket: Spray your air fryer basket generously with cooking spray. This prevents sticking and helps the peppers get crispy on the bottom.

Fill the Peppers: Stand your peppers in the air fryer basket. Pack them with the beef and rice mixture. Fill them generously but don’t overfill—you want to be able to close the air fryer without the filling touching the top.

First Cook: Air fry at 360°F for 8 minutes. The peppers will start to soften and the filling will heat through. Check after 8 minutes—they should be getting tender.

Add the Cheese: Open the air fryer and top each pepper with shredded cheese. Close it back up and air fry for another 2-3 minutes until the cheese is melted and golden. Watch it carefully during this step—cheese can go from perfect to burnt quickly.

Check Doneness: The peppers should be tender when you poke them with a fork, and the cheese should be bubbly and golden. If they need more time, add 1-2 minutes at a time.

Rest Briefly: Let the peppers sit in the air fryer basket for 2-3 minutes after cooking. This lets everything settle and makes them easier to remove without falling apart.

Finish Strong

Remove Carefully: Use tongs or a spatula to carefully lift the peppers out of the basket. They’re hot and the cheese is molten, so be careful.

Serve Hot: These are best eaten right away while the cheese is still crispy and the peppers are hot. Serve with extra tomato sauce or sour cream on the side.

Serving Suggestions

Air fryer stuffed peppers are quick, so pair them with equally quick sides:

Simple Green Salad: Toss some greens with vinaigrette while the peppers cook. Takes 5 minutes and keeps the meal light and fresh.

Garlic Bread: If you’ve got the oven space in your air fryer, you can actually toast garlic bread in there after the peppers are done. Or just use your toaster oven.

Quick Guacamole: Mash an avocado with lime juice, salt, and diced tomatoes. Takes 3 minutes and tastes amazing with stuffed peppers.

Mexican Rice: If you want to bulk up the meal, microwave some Spanish rice or cilantro lime rice. Ready in 2 minutes and pairs perfectly.

Sour Cream and Salsa: The easiest “side” ever. Just dollop on top of your pepper and call it dinner.

Make Different Flavors: Use taco seasoning and top with pepper jack for Mexican style. Use Italian sausage instead of beef for Italian style. The air fryer method works with any flavor variation.

Storage Tips

Refrigerator: Store leftover stuffed peppers in an airtight container for up to 3 days. The peppers will soften a bit in storage but still taste great.

Reheating in Air Fryer: This is where the air fryer really shines. Reheat at 350°F for 5-6 minutes and the peppers come back to life. The cheese gets crispy again, unlike the microwave which makes everything soggy.

Microwave Reheating: If you must use the microwave, heat for 2-3 minutes on 70% power. It works but won’t be as good as the air fryer reheat.

Freezing: You can freeze cooked stuffed peppers, but the texture of the peppers changes and they get softer. Wrap individually, freeze for up to 2 months, thaw in the fridge, then reheat in the air fryer at 350°F for 8-10 minutes.

Batch Cooking: Make the filling in a large batch and store it separately. When you want stuffed peppers, just stuff fresh peppers and air fry. This keeps the peppers from getting soggy during storage.

Mini Peppers: If you’re meal prepping, consider using mini bell peppers. They cook even faster (6-8 minutes total) and are perfect for portion control.