Air Fryer Roasted stuffed peppers
Prep time
Cook time
Total time
Air Fryer Roasted stuffed peppers
Recipe type: Main
Cuisine: Any
Serves: 4
  • 4 Bell peppers
  • 1 pound ground meat of choice. I used turkey ground meat.
  • 1 large onion, chopped
  • 1 Tablespoon ketchup or tomato paste (optional) or to taste.
  • ½ teaspoon salt or to taste
  • ¼ teaspoon fresh ground pepper or to taste1 Tablespoon olive oil (I also love to use avocado oil.1/2 teaspoon Favorite seasoning of choice. I use this Roast Veggie and fries spice blend. 
  • ½ cup shredded cheese. I use a mixture of Mozarella and Cheddar.
  • 1 Tablespoon Fresh chopped parsley for garnish
  1. Rinse the peppers, cut off the tops (do not throw them away! You can cook them too). Remove the seeds and rinse inside.
  2. Using the food brush, lightly brush the outside of peppers with oil
  3. Set the air fryer to 400F/200C. Arrange peppers bottoms side up in the air fryer basket or tray and cook for 10 minutes, flipping them halfway. Or until the caramelized golden brown edges and slightly wrinkly skin. Note: If using an oven-type air fryer, set the tray with peppers to the bottom shelf.
  4. While the peppers are cooking, let’s prepare the meat.
  5. Add oil into a frying pan. Over medium heat add chopped onions and fry until translucent (about 10 minutes), then add ground meat. Breaking the meat lumps with a wooden fork or spatula. Add salt, ground pepper, tomato paste, and spices. Fry for 5-7 minutes over medium heat until the meat is no longer pink and cooked.
  6. Drain the liquid if any.
  7. Now the meat is done and it’s ready for stuffing the peppers.
  8. Using the spoon, stuff the cooked peppers with meat. I like to stuff them loosely until about ¾ inch to the top.
  9. Put stuffed peppers back into air fryer basket or tray (open side up). If using an oven-type air fryer, set the tray with peppers to the bottom shelf.
  10. Sprinkle the shredded cheese on top of peppers and fry at 375F for 2 minutes or until cheese is melted.
  11. Stuffed peppers are ready to eat. Sprinkle them with fresh finely chopped parsley and enjoy!
Recipe by Daily Yum at