Stuffed Peppers
Some dinners just make me feel like I’m serving something special without actually spending hours in the kitchen. Fryer Stuffed Peppers have become one of those recipes for me. I first tried them when a friend suggested using the fryer instead of the oven, and I was surprised by how quickly the peppers became tender while the filling stayed warm and flavorful.
I made them for my family last weekend with seasoned ground turkey, cauliflower rice, tomatoes, herbs, and a little feta. The peppers came out beautifully roasted around the edges, and the filling was savory, juicy, and satisfying. Everyone loved them, and I especially loved having only one basket to clean afterward.
Now I make these when I’m busy during the week or when I want a comforting meal that doesn’t feel too heavy. They’re also easy to customize depending on what’s in the refrigerator.
If you love stuffed peppers but want a quicker method, these air fryer peppers are definitely worth trying!
Why You’ll Love This Recipe
Quick air fryer preparation
High in protein
Naturally gluten-free
Lower-carb option
Packed with vegetables
Easy to customize
Perfect for weeknight dinners
Ingredients
For the Peppers
4 large bell peppers
1 tablespoon olive oil
1 pound lean ground turkey or chicken
1 small onion, finely diced
2 garlic cloves, minced
1 cup cauliflower rice
½ cup diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
½ cup crumbled feta cheese
¼ cup chopped fresh parsley
Optional Topping
½ cup shredded mozzarella
Fresh parsley
Lemon wedges
Red pepper flakes
Instructions
Step 1: Prepare the Peppers
Wash the bell peppers and cut off the tops.
Remove the seeds and membranes.
Lightly brush the outside and inside with olive oil.
Step 2: Prepare the Filling
Heat a skillet over medium heat.
Add the ground turkey or chicken and cook for 5–7 minutes, breaking it apart as it cooks.
Add the diced onion and cook for another 2–3 minutes.
Stir in the garlic and cook for about 30 seconds.
Add the cauliflower rice, diced tomatoes, paprika, oregano, cumin, Italian seasoning, salt, and black pepper.
Cook for another 3–4 minutes, until the vegetables are tender and the meat is fully cooked.
Remove from the heat and stir in the feta and parsley.
Step 3: Stuff the Peppers
Spoon the filling generously into each pepper.
Don’t pack the filling too tightly—leaving it slightly loose helps the heat circulate.
If using mozzarella, sprinkle it over the top.
Step 4: Air Fry
Preheat the air fryer to 360°F (182°C) for about 3 minutes.
Place the stuffed peppers upright in the air fryer basket.
Air fry for 10–14 minutes, depending on the size of the peppers and how tender you prefer them.
The peppers should be tender with lightly browned edges and the filling should be hot throughout.
Step 5: Finish and Serve
Carefully remove the peppers from the basket.
Sprinkle with fresh parsley and, if desired, a pinch of red pepper flakes.
Serve warm with lemon wedges.
Tips for the Best Air Fryer Stuffed Peppers
Choose peppers that are similar in size so they cook evenly.
Don’t overcrowd the air fryer basket.
For softer peppers, cook them for a few extra minutes.
If your peppers are very large, they may need additional cooking time.
Use a meat thermometer to ensure ground poultry reaches 165°F (74°C).
Let the stuffed peppers rest for a couple of minutes before serving.
Mediterranean-Inspired Variation
For an even more Mediterranean flavor, replace the cauliflower rice with a mixture of:
Chopped spinach
Diced zucchini
Kalamata olives
Feta cheese
Fresh oregano
Roasted red peppers
You can also use cooked quinoa instead of cauliflower rice if you prefer.
Serving Suggestions
These stuffed peppers pair beautifully with:
Greek salad
Cucumber and tomato salad
Tzatziki
Hummus
Roasted broccoli
Cauliflower rice
Quinoa
Fresh herbs and lemon
Storage
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3–4 days.
Reheat in the air fryer at 350°F (175°C) for about 4–6 minutes, or until heated through.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Nutrition (Approximate Per Serving)
Calories: 350
Protein: 32g
Carbohydrates: 16g
Fat: 19g
Fiber: 5g
Sugar: 8g
Sodium: 570mg
Nutrition will vary depending on the meat, cheese, and size of the peppers used.
Frequently Asked Questions
Can I use ground beef instead of turkey?
Absolutely. Lean ground beef works very well and gives the filling a richer flavor.
Can I make these without rice?
Yes. Cauliflower rice keeps this version lower in carbohydrates, but you can also use chopped vegetables, quinoa, or cooked brown rice.
Can I prepare stuffed peppers ahead of time?
Yes. Prepare the filling and stuff the peppers up to a day ahead. Keep them refrigerated and air fry when you’re ready.
Can I use frozen peppers?
Fresh peppers are best because they hold their shape better. If using frozen peppers, expect a softer texture and adjust the cooking time as needed.
How do I make these vegetarian?
Replace the meat with chickpeas, lentils, chopped mushrooms, spinach, or a combination of vegetables and quinoa.
Are Air Fryer Stuffed Peppers good for meal prep?
Yes. They store and reheat well, making them a convenient high-protein lunch or dinner for several days.