Stuffed Peppers in Air Fryer – Easy and Cheesy Recipe
Bell peppers stuffed with ground meat, rice, and cheese, cooked quickly in the air fryer for a delicious and healthy dinner.
Steps
- 1
Cut the tops off the peppers and remove the seeds and membranes from inside.
- 2
Optional: Microwave the peppers for 5 minutes to soften slightly.
- 3
In a skillet, brown the ground meat with the chopped onion, then drain excess fat.
- 4
In a bowl, combine the cooked meat with the cooked rice, half of the marinara sauce, and half of the shredded cheese.
- 5
Add garlic powder, onion powder, dried basil, salt, and pepper, and mix well.
- 6
Stuff each pepper with the mixture, pressing gently to compact.
- 7
Preheat the air fryer to 190°C (370°F) for 5 minutes.
- 8
Place the stuffed peppers in the air fryer basket and lightly spray with olive oil spray.
- 9
Cook for 12–15 minutes, then sprinkle the remaining cheese evenly over the peppers.
- 10
Continue cooking for another 2–3 minutes, until the cheese is melted and golden.
Shopping list
4 bell peppers, 500g ground beef (or spicy sausage), 1 cup cooked rice (or quinoa/cauliflower rice), 1 cup marinara sauce, 1/2 cup finely chopped onion, 1 cup shredded cheese (cheddar or mozzarella), 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried basil, salt to taste, black pepper to taste
Recipe story
Stuffed peppers are a traditional dish in Balkan and Mediterranean cuisines, with Ottoman influences. Stuffed vegetables were a symbol of hospitality in the Ottoman Empire, and the recipe spread throughout the region. In Greece, you find 'gemista' (stuffed tomatoes and peppers), and in Turkey, 'biber dolması'. Over time, each culture added its own ingredients and cooking techniques.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
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