Air Fryer Stuffed Peppers
Colorful bell peppers stuffed with a hearty mixture of seasoned ground beef, rice, and cheese, cooked in an air fryer for a comforting meal that's perfect for busy weeknights.
Ingredients
For the Filling
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 1 medium onion, diced For sweetness.
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper For heat.
- 2 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried cilantro For flavor.
- 1 tablespoon minced garlic
- 1 can (10 oz) Rotel Diced tomatoes with green chilies.
- 1 can (8 oz) tomato sauce
- 1.5 cups beef broth
- 1 cup uncooked long grain white rice
- 1 cup shredded cheddar cheese Can use other cheeses for variations.
For the Peppers
- 6 bell peppers (any color) Tops cut off, seeds, and membranes removed.
Instructions
Preparation
- Heat a large skillet over medium-high heat.
- Add the ground beef and diced onion, cooking until the beef is browned and the onion becomes translucent, about 5-7 minutes.
- Drain any excess grease.
Mixing the Filling
- Stir in salt, black pepper, cayenne pepper, chili powder, ground cumin, and dried cilantro until well combined.
- Add Rotel, tomato sauce, minced garlic, beef broth, and uncooked rice to the skillet, mix thoroughly, cover, and reduce heat to medium-low.
- Let it simmer for 15-20 minutes until the rice is tender and has absorbed most of the liquid.
- Stir in the cheddar cheese and let it melt.
Stuffing the Peppers
- Prepare the peppers by cutting off the tops and removing seeds and membranes.
- Stuff each pepper generously with the beef and rice mixture.
Cooking
- Place stuffed peppers upright in an air fryer basket with space between them for even cooking.
- Air fry at 400°F (200°C) for about 10 minutes until the peppers are tender and slightly charred.
- For extra cheesy goodness, sprinkle more cheese on top and air fry for an additional minute until bubbly and golden.
Serving
- Garnish with fresh cilantro and serve warm with sour cream or hot sauce if desired.
Notes
Leftover stuffed peppers can be kept in the refrigerator for up to 3 days. Reheat in the air fryer for about 5 minutes at 350°F (175°C). Freeze un-cooked peppers in airtight containers for up to 2 months.