Air Fryer Stuffed Peppers
Air fryer stuffed peppers turn a tray bake into a quicker supper: halved peppers are packed with beef mince, rice and tomatoes, topped with Cheddar, and cooked at 180°C until the edges blister and the cheese bubbles. Halving the peppers means they lie flat in the basket and cook through in 16 minutes a batch. The whole meal takes about 70 minutes and serves four.
- Total
- 1 h 9 min
- Prep
- 15 min
- Cook
- 54 min
- Serves
- 4
- Per serving
- 370kcal
Before you start: air fryer stuffed peppers
Halved peppers hold more filling than their size suggests, and they cook at the same rate as the filling warms through. Whole peppers would work, but few baskets take four upright, and they need about 20–25 minutes.
Choose peppers of a similar size so a batch cooks evenly. Red and yellow ones are sweeter than green, which stay slightly bitter. The filling can be made a day ahead and chilled; add 2 minutes to the cooking time if you stuff it cold.
Method for air fryer stuffed peppers
Tap a time to start a timer.
- Prepare the peppers Cut the peppers in half lengthways through the stalk and scoop out the seeds and white pith. Arrange the halves on a board, cut-side up, and check that four will lie flat in your basket.
- Start the filling Heat the oil in the frying pan over a medium heat. Fry the onion for until soft, then add the garlic for . Add the mince and cook for , breaking it up, until there is no pink left.
- Finish the filling Stir in the tomatoes, oregano, salt and pepper and simmer for . Stir in the rice and half the cheese and cook for 1 more minute, until the mixture holds together on the spoon. Preheat the air fryer to 180°C for .
- Stuff and cook Spoon the filling into the pepper halves, pressing it in. Place 4 halves in the basket, cut-side up, and cook at 180°C for . Scatter over half the remaining cheese for the last . Repeat with the other 4 halves.
- Serve Check that the peppers are tender and the filling is steaming hot. Lift out with tongs and serve 2 halves per person.
Serving and swaps
A green salad and a spoonful of soured cream or yoghurt are all you need alongside. Brown rice, bulgur or couscous can replace the white rice, and a pinch of smoked paprika or chilli flakes adds warmth.
To cook a batch in the oven instead, see stuffed peppers with beef. Another easy way to use the basket is air fryer stuffed mushrooms.
Common problems and fixes for Air Fryer Stuffed Peppers
- The peppers tip over in the basket.
- Wedge them snugly side by side so they support each other, or trim a thin slice off the rounded base. Do not cut through to the filling.
- The cheese burns before the peppers are soft.
- Add it only for the last 2 minutes, as in the method. If your air fryer runs hot, lower it to 170°C and add 2 minutes.
- The filling is watery and sloppy.
- Simmer the tomatoes until no liquid pools when you draw the spoon across the pan, and use rice that is cool or from a pouch rather than freshly rinsed and wet.
Frequently asked questions about Air Fryer Stuffed Peppers
How long do you cook stuffed peppers in an air fryer?
Cook halved peppers with a hot filling at 180°C for 16 minutes. Whole peppers need 20–25 minutes, and fewer will fit in the basket.
Can you make them in the oven instead?
Yes. Bake the filled halves on a tray at 200°C (180°C fan), gas 6, for 25–30 minutes, adding the cheese for the last 5 minutes.
What can you use instead of beef mince?
Turkey or lamb mince work well and must also be cooked until no pink remains. For a vegetarian version use two 400g tins of drained black beans or lentils, with a little extra tomato.
Can you freeze stuffed peppers?
Yes, cooked peppers freeze for up to 3 months. Thaw them in the fridge overnight and reheat in the air fryer at 160°C for 8–10 minutes, until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 39 ratings
