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stuffed peppers in air fryer

Stuffed Bell Peppers (Air Fryer or Oven Baked Recipe)

Summer Yule
Learn how to air fry stuffed peppers! This stuffed bell peppers air fryer recipe can be air fried or oven baked for a healthy dinner.
5 from 2 votes
Cook Time 30 mins
Total Time 30 mins
Course Dinner
Cuisine Italian
Servings 6
Calories 405 kcal

Ingredients

  • 6 large bell peppers
  • ¾ cup dry brown rice
  • 1 tablespoon olive oil
  • 1 medium onion, chopped (6.5 ounces/184 grams)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon chili powder
  • 1 lb. lean ground beef (454 grams; 93/7 beef)
  • ½ cup bacon and chicken liver pate (store bought or this recipe)
  • cups salsa
  • 4 ounces cheddar, shredded (113 grams; divided)
  • ¼ cup cilantro, finely chopped

Instructions

  • Set a large pot of water to boil on the stovetop. (We'll use this for the peppers in a bit.) Remove the tops and seeds from the peppers.
  • The bell peppers should be able to stand on their own. Trim a little off the bottom off of each pepper if it won’t stand on its own. (Be sure not to create a hole in the bottom of the peppers or the filling will leak out.) 
  • Cook the brown rice in water on the stovetop according to the package directions. It will take approximately 45 minutes. While the rice cooks, prepare the rest of the dish.
  • Cut the onions to ½-inch (1.27 cm) dice. Mix the onions, garlic and olive oil. Spread them on an air fryer tray and air fry at 375°F (190°C) for 8 minutes. Use the top rack position if you have an air fryer oven. Set the cooked onions aside.
  • Crumble the beef on a heated air fryer tray and cook at 375°F (190°C) for 4 minutes. (Use the top rack position again.) Next, crumble the beef a bit smaller and air fry one additional minute. Set the beef aside. 
  • When the large pot of water begins boiling, submerge the peppers in the water for three minutes. You may only be able to fit three peppers at a time in the pot, in which case you'll have to do this step in two batches. Remove the peppers from the water with tongs, and set them upright, with no water inside of them.
  • In a large bowl, mix together the cooked rice, onions, chili powder, beef, pate, salsa, and half of the cheese.
  • Stuff the beef and rice mixture tightly into the peppers with the back of a spoon. I was able to make all of the filling fit!
  • To air fry: Air fry the peppers for 10 minutes at 350°F (177°C). (Use a rack in the middle of the air fryer oven.) Then top the peppers with the rest of the cheese, and air fry and additional 3-5 minutes.
  • To oven bake: Cook the onions, garlic, and beef in a skillet on the stovetop. Parboil and stuff the peppers as described above. Bake the peppers in a baking dish in an oven preheated to 350°F (177°C) for 25 minutes. Remove from oven, top each with the remaining cheese, and bake an additional 5 minutes.
  • Garnish with chopped cilantro and let cool a few minutes before enjoying.

Notes

This is a level 1 recipe (may help support fat loss). Are bell peppers good for you? IMHO, stuffed peppers are a great meal for weight loss and healthy weight maintenance. They are automatically portion-controlled, and generally high in the protein and non-starchy veggies that promote satiety.
Counting tomatoes and peppers as fruits, you’ve got a well-balanced entrée here that covers all of the food groups. If you want a higher energy meal, my advice is to eat another pepper! (We all did!)
To make even lower calorie stuffed peppers, you can use extra lean ground beef (96/4), and low-fat cheese. You could also skip the pate, and experiment with swapping out all or part of the rice for cauliflower rice. (Note: these changes may lower the amount of certain vitamins and minerals in addition to lowering the calories.)
 
Nutrition information is for one serving of the recipe.

Nutrition

Calories: 405kcalCarbohydrates: 32.9gProtein: 26.6gFat: 19.1gSaturated Fat: 7.4gSodium: 507.9mgFiber: 4.4gVitamin A: 47.5% DVVitamin C: 248.7% DVCalcium: 20.5% DVIron: 25.8% DV
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