Stuffed Peppers in the Air Fryer
Stuffed peppers usually mean 45 minutes in a hot oven, and the filling can dry out before the pepper has softened. In the air fryer the peppers soften quickly and the cheese on top browns in the same short time. This version uses a vegetarian rice, sweetcorn and cheddar filling and is ready in about 18 minutes, with notes for a mince filling and for whole peppers.
- Temperature
- 180°C
- Total time
- 35min
- Prep
- 15min
- Servings
- 2
- Per serving
- 360kcal
Why the air fryer works for stuffed peppers
Air fryer stuffed peppers cook quicker than oven ones because the hot air circulates inside the basket and heats the pepper from all sides. A halved pepper has a thin wall, so it softens in about 15 minutes, and the cheese on top browns at the same time. You also avoid heating a full oven for a lunch or a midweek dinner for one or two people.
The trick with stuffed peppers in air fryer baskets is to give the empty halves a short head start. Peppers hold a lot of water, and a filling put in raw would be hot long before the pepper wall was tender. Five minutes unfilled solves that, and the rest of the cooking time then heats the filling through and melts the cheese.
How to make stuffed peppers in the air fryer
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. Brush the outsides with half the oil and season the insides with a little salt.
- Soften them first Preheat the air fryer to 180 °C for . Put the pepper halves in the basket cut side up and cook for . This head start means the peppers are tender by the time the cheese is golden.
- Make the filling While they cook, mix the rice, sweetcorn, spring onions, passata, smoked paprika, cumin, the rest of the oil, half the cheese, salt and pepper in a bowl.
- Stuff and cook Spoon the filling into the hot pepper halves and press it down lightly. Return them to the basket and cook for at 180 °C.
- Add the cheese Scatter the remaining cheese over the top and cook for 3 more minutes, until it is melted and golden and a knife slides easily into the pepper.
- Rest and serve Leave the peppers for , because the filling is very hot, then sprinkle with parsley. Most 4–6 litre baskets hold four halves, so cook a second batch for four people.
Cooking times and temperatures
| Stuffed Peppers | Temperature | Time |
|---|---|---|
| Stuffed pepper halves, rice filling5 min unfilled, then 13 min filled | 180 °C | 18 min |
| Whole stuffed peppersCut off the tops, cook upright | 180 °C | 20–25 min |
| Peppers filled with raw minceCentre must reach 75 °C | 180 °C | 22–25 min |
| Vegetarian, no riceUse quinoa or mushrooms | 180 °C | 15–16 min |
| Mini sweet peppers | 180 °C | 8–10 min |
| Reheating stuffed peppers | 160 °C | 5–6 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Use ready-cooked rice. Leftover rice or a pouch of microwave rice is ideal. Mix it with something moist, such as passata, so the filling holds together.
- Pick peppers that sit flat. Cut a thin slice off the rounded side of each half if it rocks, so the filling does not tip out in the basket.
- Do not overfill. The filling should be level with the cut edge. A heap of rice dries out and burns on top.
Serving
Serve air fryer stuffed peppers with a green salad and a spoonful of yoghurt or soured cream, or alongside green beans and a few mini potatoes for a fuller dinner. Cold leftovers are good in a lunchbox. If you like a meatier version, serve them with a chicken breast on the side. More meat-free ideas are on the vegetables page. Cubes of halloumi go well with roasted peppers for a meat-free meal.
Storing and reheating
Cooked peppers keep for up to 2 days in an airtight container in the fridge. To reheat stuffed peppers in air fryer baskets, cook them at 160 °C for 5–6 minutes, until they are steaming hot all the way through (75 °C in the centre). Cool the rice quickly after cooking and do not leave it standing at room temperature.
Variations
- Minced beef filling: Mix 200 g minced beef with the passata, spices and a chopped onion and pack it into the peppers raw. Cook at 180 °C for 22–25 minutes, until the centre reaches 75 °C (not vegetarian).
- Cream cheese and herbs: Replace the rice with 100 g cream cheese, the sweetcorn and chives for a rice-free version.
- Spicy bean: Use a drained tin of black beans in place of the rice, with chilli flakes and a little extra cumin.
Troubleshooting
- The peppers are still firm at the edges
- Large, thick-walled peppers need the 5-minute head start before filling. Cut them in half rather than leaving them whole, and add 2–3 minutes if they are very large.
- The cheese or the tops of the filling burn
- The topping is too close to the heating element. Add the cheese only for the last 3 minutes, or cover the peppers loosely with a small piece of foil for the first 10 minutes.
- The filling is dry
- Cooked rice absorbs moisture. Mix in the passata or a spoonful of cream cheese until the filling clumps together before you spoon it in.
Frequently asked questions
How long do stuffed peppers take in an air fryer?
Halved peppers with a cooked filling take about 18 minutes at 180 °C, including a 5-minute head start. Whole peppers take 20–25 minutes, and those filled with raw mince take around 25 minutes.
What temperature and time for bell pepper stuffed with mince?
Cook them at 180 °C for 20–25 minutes. The Food Standards Agency says minced meat is safe once it reaches 75 °C for 30 seconds, so check the centre of the filling with a thermometer.
Can you make air fryer stuffed peppers without rice?
Yes. Swap the rice for cooked quinoa, couscous or extra chopped mushrooms and sweetcorn, and bind the filling with cream cheese or a beaten egg.
How long do you reheat stuffed peppers in an air fryer?
Put them in at 160 °C for 5–6 minutes, until steaming hot all the way through. Cover them loosely with foil if the cheese is browning too quickly.
Do you need to cook the rice first?
Yes. Raw rice will not soften in the short cooking time. Cooked rice from the fridge or a pouch works well and is the fastest option.
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