Air Fryer Stuffed Bell Peppers
Traditional stuffed peppers in 20 minutes instead of 60.
Method · 10 steps
- 1
Heat a large skillet over medium-high. Brown ground beef 5 minutes, breaking into crumbles. Drain excess fat.
- 2
Add diced onion to the beef and cook 3 minutes until softened. Add garlic and cook 30 seconds.
- 3
Stir in cooked rice, drained diced tomatoes, tomato paste, Italian seasoning, paprika, salt, pepper, and Worcestershire. Cook 2 more minutes until thickened.
- 4
Remove from heat and stir in 1/2 cup of the shredded cheese.
- 5
Preheat the air fryer to 360°F for 3 minutes.
- 6
Stuff each pepper to the top with the beef-rice mixture, pressing down gently. Top each with the remaining cheese.
- 7
Place stuffed peppers UPRIGHT in the preheated basket with space between them so they don't touch.
- 8
Air fry at 360°F for 12 minutes — peppers should be tender-crisp and cheese melted.
- 9
Crank temperature to 400°F for 2-3 more minutes to brown the cheese tops and give the pepper edges a char.
- 10
Let rest 3 minutes — the peppers are volcano-hot inside. Garnish with parsley and serve.
Chef's notes
- →Slice a thin sliver off the bottom of each pepper so they stand up without tipping — don't cut through or the filling leaks.
- →Lower temperature (360°F) first, then blast (400°F) at the end. High heat the whole time burns the cheese before peppers cook through.
- →Use a mix of pepper colors — yellow and red peppers get sweeter, green pepper holds its bite.
Storage
Fridge 4 days. Reheat at 350°F for 6 minutes — the peppers re-crisp and the cheese gets stretchy again.
