These air fryer stuffed peppers deliver restaurant-worthy results in just 25 minutes! Packed with 34g of protein and bursting with vibrant flavors, they’re the perfect weeknight dinner solution for health-conscious food lovers.
The air fryer creates that perfect tender-crisp pepper texture while keeping the stuffing deliciously moist. At only 337 calories per serving, you can indulge in this colorful, nutrient-rich meal without any guilt.
Ingredients for Air Fryer Stuffed Peppers
- Bell Peppers: 4 large ones, choose firm peppers with vibrant colors
- Ground Beef: 1 pound lean, for a protein-rich filling
- Onion: ½ cup diced, adds natural sweetness
- Garlic: 2 cloves minced, for aromatic flavor
- Fresh Spinach: 2 cups packed, adds nutrients and color
- Rice: 1 cup cooked, use any variety you prefer
- Fire Roasted Tomatoes: 15 oz can, adds smoky depth
- Seasonings: Salt, black pepper, red pepper flakes, Italian seasoning
- Cheese: 1 cup shredded, pick your favorite variety
Step-by-Step Instructions
- Pepper Prep: Trim peppers and pre-cook in air fryer at 350ºF for 5 minutes
- Cook Beef: Brown ground beef in skillet for 5 minutes, drain excess grease
- Sauté Vegetables: Add onion and cook 3-4 minutes, then garlic for 1 minute
- Mix Filling: Combine spinach, rice, tomatoes, and all seasonings with meat mixture
- Stuff and Top: Fill peppers evenly with mixture, sprinkle ¼ cup cheese on each
- Final Cook: Air fry at 400ºF for 5 minutes until cheese melts perfectly
- Garnish and Serve: Top with fresh herbs and enjoy while hot
Variations & Substitutions
This recipe is super flexible! Want to make it vegetarian? Skip the beef and use a mix of mushrooms and quinoa instead. Not a fan of spinach? Baby kale or Swiss chard work great too. The rice can be white, brown, or even cauliflower rice for a low-carb option. Any cheese you love will work beautifully – try mozzarella for extra melt, sharp cheddar for bold flavor, or a Mexican blend for a fun twist. Feel free to play with different colored bell peppers – they each bring their own subtle sweetness to the dish.
Make-Ahead & Storage Tips
These stuffed peppers are perfect for meal prep! You can prep the filling up to 2 days ahead and store it in the fridge. Once cooked, the peppers keep well in an airtight container in the fridge for 3-4 days. To reheat, pop them back in the air fryer at 350°F for 3-4 minutes until hot throughout. You can also freeze the cooked peppers for up to 3 months – just thaw overnight in the fridge before reheating.
Serving Suggestions
These peppers are a meal on their own, but they’re lovely with a fresh green salad on the side. A dollop of sour cream or Greek yogurt on top adds a nice cooling touch. Want to spice things up? Add some hot sauce or extra red pepper flakes at the table. For a pretty presentation, sprinkle some extra fresh herbs over the top just before serving. These peppers are perfect for both casual family dinners and when you have friends over!
Air Fryer Stuffed Peppers
Equipment
- Air Fryer
- Large Skillet
Ingredients
For Stuffed Peppers
- 4 large bell peppers
- 1 pound lean ground beef
- 1/2 cup onion diced
- 2 cloves garlic minced
- 2 cups fresh spinach packed
- 1 cup rice cooked
- 15 oz fire roasted diced tomatoes 1 can
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly cracked
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried italian seasoning
- 1 cup shredded cheese any kind you like
Instructions
- Remove the stems and seeds from each bell pepper and place them in the air fryer basket, cut side up. Cook at 350ºF/175ºC for 5 minutes to soften the peppers.
- Heat a large skillet over medium heat. Add the ground beef and cook it, stirring occasionally, for 5 minutes or until most of the pink is gone. Drain the grease, if needed.
- Add the onion to the beef and cook for another 3-4 minutes, or until the onion has softened and the beef is fully browned.
- Add the garlic and cook for an additional minute.
- Next add the spinach, rice, diced tomatoes, salt, black pepper, red pepper flakes, and Italian seasoning. Stir to combine.
- Divide the filling between the peppers and top each pepper with ¼ cup of shredded cheese.
- Cook the peppers at 400ºF/200ºC for an additional 5 minutes, or until the peppers are crisp tender and the cheese is melted and gooey.
- Garnish with chopped parsley or green onion and enjoy immediately.
