
Sweet bell peppers roasted in the air fryer and stuffed with a savory meat-and-tomato filling — a quick, healthy, family-friendly dinner ready in about 20 minutes.

This family favorite stuffed pepper recipe started as a weeknight experiment and quickly became a regular in our rotation. I discovered the air fryer cut the cooking time in half while concentrating the pepper's sweetness and giving the filling a gently roasted finish. The contrast between the slightly crisped pepper edges and the saucy, savory filling is what keeps everyone coming back for seconds. I usually reach for 93/7 ground beef for flavor with less grease, but lean turkey works beautifully if you prefer a lighter version.
I first made these on a humid summer evening when the oven felt like overkill. Using the air fryer kept the kitchen cool and the peppers perfectly softened without turning mushy. The aroma of garlic, tomato, and browned meat fills the kitchen in a comforting, homey way — it's the kind of dinner that feels both nourishing and a little celebratory. These come together quickly: about 10 minutes of prep and roughly 10 minutes in the air fryer for a total of 20 minutes on the clock, which makes them ideal for busy weeknights.
Our family reaction the first night was immediate approval: the kids fought over the cheesy tops and my partner asked me to double the filling next time. Over the years I learned to aim for peppers that can stand upright, trim the bottoms slightly if necessary, and reserve adding cheese until the final minutes so it melts without burning under the air fryer's top element.
My favorite aspect is how the peppers retain a bright color and slight crispness at the edges while the interior becomes lush and saucy. A small tweak I learned: spoon a little extra marinara into the bottom of the air fryer basket under a silicone mat or greaseproof paper to catch drips and make cleanup easier. The first time I served these at a neighborhood potluck, neighbors asked for the recipe and asked me to demo the air fryer settings — little victories like that make cooking feel communal and fun.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezer storage, wrap each stuffed pepper tightly in plastic wrap and place in a freezer-safe bag or container; they keep well for up to 3 months. When reheating, thaw overnight in the fridge if frozen, then reheat in the air fryer at 325°F for 6 to 8 minutes until warmed through, or microwave on medium power for 2 to 3 minutes, checking to avoid steam burns. Use oven-safe dishes for baking larger batches and cover loosely with foil to prevent excessive browning when reheating in an oven.
If you want a lighter version, use 1 pound ground turkey or chicken. To make it vegetarian, substitute 1 pound plant-based crumbles or a mixture of cooked lentils and chopped mushrooms for a meaty texture; you may want to add an extra tablespoon of tomato paste to boost umami. For a gluten-free check, confirm the marinara brand is certified gluten-free. To stretch the filling for more servings, fold in 1 cup cooked rice, quinoa, or cooked orzo — this will increase carbohydrates but makes the dish more economical for larger households.
Serve with a crisp green salad dressed in lemon vinaigrette, a side of buttered orzo, or crusty bread to sop up any extra sauce. Garnish with chopped fresh parsley, basil, or a sprinkle of crushed red pepper for heat. For a summer dinner, pair these with grilled corn and a light tomato-cucumber salad. For a cozy winter meal, serve with mashed potatoes or roasted root vegetables to create a heartier plate.
Stuffed peppers are a widely loved dish with variations across many cuisines — from Mediterranean versions stuffed with rice, herbs, and lamb to Eastern European styles that include pork and tomato. The concept of stuffing vegetables is ancient: it’s a practical way to combine grains or proteins with seasonal produce. This Americanized version simplifies the technique for fast cooking with modern appliances while preserving the comforting flavors that make stuffed vegetables a global comfort food.
In summer, use colorful peppers at their peak sweetness and swap in fresh tomatoes instead of canned for a brighter flavor. In cooler months, choose heartier peppers and consider adding cooked farro or barley to the filling for extra warmth. Holiday versions can include spices like smoked paprika or a splash of Worcestershire sauce for depth. You can also top with a mix of mozzarella and grated sharp cheddar to create a golden, festive crust.
To meal prep, make the filling ahead and store it in the fridge for up to 3 days. When ready to eat, fill peppers and air fry as directed — this reduces assembly time to under 10 minutes. Alternatively, prepare and assemble stuffed peppers in a baking dish, cover, and refrigerate; when needed, air fry individual servings or bake the whole dish in the oven at 375°F for 20 to 30 minutes. Label containers with reheating instructions so family members can reheat safely and consistently.
These air fryer stuffed peppers are a simple, adaptable meal that invites creativity while delivering reliable, comforting flavors. I hope you make them your own and enjoy the quick, satisfying results — they’re a small celebration in a colorful package.
Choose medium peppers that can stand upright; trim a tiny slice from the base if needed to stabilize them.
Drain canned diced tomatoes to avoid a watery filling and simmer the filling until slightly thickened so peppers don’t become soggy.
Add cheese only in the final 2–3 minutes of air frying to prevent burning from the top heating element.
If using a fattier ground meat, drain excess fat after browning to keep the filling from becoming greasy.
To scale up, prepare the filling in advance and reheat before stuffing fresh peppers to keep prep time short.
This nourishing air fryer stuffed peppers recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Air Fryer Stuffed Peppers recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Heat a medium skillet over medium-high heat. Add 1 pound ground beef, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, and cook for 5 to 7 minutes until no pink remains. Drain any excess fat.
Reduce heat to medium, add 1 diced shallot and 2 tablespoons minced garlic to the skillet and cook until softened and fragrant (about 1–2 minutes). Add the drained 15-ounce can diced tomatoes and cook briefly.
Stir in 2 tablespoons tomato paste and cook 1–2 minutes. Return the browned meat to the pan, add 2 cups marinara sauce, bring to a gentle simmer, and adjust seasoning to taste.
Preheat the air fryer to 350°F. Cut tops off 6 bell peppers, remove stems and seeds, and pat dry. Trim bases slightly if needed so peppers stand upright.
Spoon the filling into each pepper, leaving a little room for cheese. Place peppers in the air fryer basket upright and cook at 350°F for 7 minutes. Add 1/2 cup shredded mozzarella divided among peppers and return to the air fryer for 3 more minutes until cheese melts.
Let peppers rest 2 minutes after cooking to let the filling set. Serve warm with optional fresh herbs or extra sauce.
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This recipe looks amazing! Can't wait to try it.
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