Air Fryer Stuffed Peppers

Air fryer stuffed peppers are bursting with a variety of vitamins and minerals that provide a substantial health boost. They come in an array of colours, each offering its own taste and nutritional benefits. Not only are they packed with antioxidants like vitamin C, but they are also rich in fibre, which aids in digestion. Their shape and size make them perfect for stuffing with all sorts of nutritious ingredients. Turning them into delicious and versatile meals. When cooked in an air-fryer, bell peppers transform into a tender yet crisp delight that retains their colour and flavour.

In this recipe, the filling is made up of mushrooms, cavolo nero, and rice, which come together to create a wholesome and satisfying stuffing. As the peppers cook, the aromas of paprika, olive oil, and the fresh cavolo nero will begin to fill your kitchen. Making it almost impossible not to be eager to try the finished dish. The peppers soften beautifully in the air fryer, developing a slightly charred exterior that adds a smoky flavour to each bite. While the inside remains warm, savoury, and packed with layers of delicious ingredients.

The result is a perfectly cooked stuffed pepper. With a crisp exterior that gives way to a delicious, seasoned filling. The sweetness of the bell pepper pairs wonderfully with the earthy mushrooms and the tender rice. While the cavolo nero adds a pleasant bitterness that balances the richness of the dish. The paprika ties it all together, providing a subtle heat that lingers on the palate. Making every bite a flavourful experience. This air fryer stuffed pepper recipe is not only healthy but also a delightful vegetarian lunch that will surely satisfy your taste buds.

PREP 10 minutes

COOK 15 minutes

KIT you will need an air fryer and mixing bowl.

Ingredients for air fryer stuffed peppers

Red Pepper, halved and de-seeded

Mushrooms, peeled

1 teaspoon of paprika

Olive oil

1 cavolo nero

1/2 a pack of microwave rice

To serve:

Spring Onions, chopped

1 tablespoon of Green pesto

Method

So I started by preparing my pepper – slicing it in half lengthways, removing the seeds and white membrane, and giving it a good rinse. I tried keeping the stalk intact for presentation (and because it just looks better that way). Once cleaned and prepped, I gave the inside a light spray with Fry Light to help it roast nicely, then set the halves aside.

Next up were the mushrooms. So I peeled them and kept them whole for a meatier bite. Into a bowl they went with a teaspoon of paprika and a generous dash of olive oil. I gave them a good stir to coat them evenly in the smoky seasoning, then popped them straight into the air fryer at 180°C for five minutes, giving them a quick shake halfway through to ensure even cooking.

So while the mushrooms were cooking, I turned to the base of the filling. I finely sliced one leaf of cavolo nero and added it to half a bag of microwave rice (cheating a little here, I admit!). I reused the same bowl the mushrooms were marinated in – no need to waste all that lovely seasoned oil and paprika. This helped infuse the rice with flavour and saved on washing up too!

Then once the mushrooms were done, I halved them and stirred them through the rice mixture. Then I spooned the mixture into the peppers, filling them generously. A final spray of Fry Light on top. And into the air fryer they went at 140°C for about 10 to 15 minutes. I kept an eye on them to make sure the tops didn’t burn.

Then I served the air fryer stuffed peppers with a handful of fresh cavolo nero, spring onions, and a dollop of homemade pesto sauce to bring it all together.

Tips for Air Fryer Stuffed Peppers

1. Choose the Right Peppers
Go for medium to large bell peppers with flat bottoms so they sit upright in the air fryer. Red, yellow, and orange peppers are sweeter and roast beautifully.

2. Pre-Cook the Filling
Whether you’re using minced beef, rice, lentils, or veggies, ensure the filling is fully cooked before stuffing. The air fryer will mainly heat and crisp everything rather than cooking raw ingredients from scratch.

3. Soften Peppers First (Optional)
For extra tender peppers, pre-cook them in the microwave for 2–3 minutes or blanch in boiling water before stuffing. This step is especially helpful if you prefer a softer texture.

4. Add Cheese Last
Top with grated cheese during the final 3–5 minutes of cooking. This prevents it from burning and gives a beautifully melted, golden finish.

5. Don’t Overfill
Stuff the peppers about ¾ full. Overfilling can lead to spillage, uneven cooking, or a soggy base.

6. Use a Foil Sling or Basket Insert
Place a small foil sling or use a silicone insert to make it easier to lift the stuffed peppers out without tipping or tearing them.

7. Cook in Batches if Needed
Avoid crowding the basket. Cook in batches if your air fryer isn’t large enough as this ensures even roasting and caramelisation.

8. Air Fry at 180°C (356°F)
Cook stuffed peppers at 180°C for about 10–15 minutes. The cheese should bubble, and the pepper edges should char slightly.

9. Let Them Rest
Allow peppers to sit for 2–3 minutes after cooking. This helps the filling set and makes them easier to serve.

10. Serve Creatively
Pair with salad, couscous, or crusty bread for a full, satisfying meal.

Stuffed peppers in the air fryer are colourful, customisable, and fuss-free!