This recipe for air fryer stuffed peppers has been a family favorite for warm weeknights and quick weekend meals. I first landed on this version during a busy summer when I wanted something comforting but fast: roasted-sweet peppers filled with a well-seasoned beef and tomato filling, finished with a melty blanket of mozzarella. The balance of crisp-tender pepper, juicy tomato-forward filling, and a cheesy top is what keeps everyone coming back.

I discovered that the air fryer transforms bell peppers faster than an oven, giving slightly charred edges and a soft interior without sogginess. The first time I served these, my son declared them the best stuffed peppers hes ever had, and my partner loved that they were easier to make and clean up than the traditional baked version. Theyre ideal when you want a wholesome meal that feels special but doesnt take all night.

Ingredients

• Bell Peppers (6): Choose medium-sized peppers that can stand upright. Look for firm skins with a glossy sheen and no soft spots. Mixed colors (red, yellow, orange, green) add visual appeal and slightly different sweetness levels; red peppers will be sweetest.
• Ground Beef, 1 pound (93/7): The 93/7 lean ratio gives good flavor with minimal excess fat. You can substitute 1 pound ground turkey for a lighter option. I often use a supermarket brand I trust or butcher-fresh meat when available.
• Shallot, 1 small (diced): Shallot adds a mild, sweet onion flavor; if you dont have shallots, a small yellow onion (about 1/4 cup diced) works fine.
• Garlic, 2 tablespoons minced: Use fresh garlic for bright flavor. Pre-minced jar garlic can be used in a pinch but increase sparingly to taste.
• Diced Tomatoes, 15-ounce can (drained): Drain to avoid excess moisture in the filling; canned diced tomatoes add texture and acidity. San Marzano-style or store-brand diced tomatoes are both fine.
• Tomato Paste, 2 tablespoons: Tomato paste brings concentrated tomato flavor and helps thicken the filling. Cook it briefly with the aromatics to deepen its sweetness.
• Salt & Black Pepper, 1/2 teaspoon each: Simple seasoning to taste; kosher salt is my preference for even seasoning.
• Marinara Sauce, 2 cups: Use a good-quality marinara like Raos or a trusted store brand; it becomes the saucy binder for the filling.
• Mozzarella, 1/2 cup shredded: Low-moisture mozzarella works best for melting. For a sharper finish, mix in a tablespoon of grated Parmesan.

Instructions

Brown the Meat: Heat a medium skillet over medium-high heat and add 1 pound of 93/7 ground beef. Break the meat apart and cook until no longer pink, about 5 to 7 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper as it cooks. Remove the cooked meat to a plate and drain any excess fat if needed. Sauté Aromatics: Reduce heat to medium and return the skillet to the stove. Add 1 diced shallot and 2 tablespoons minced garlic; sauté for about 2 minutes until the shallot is translucent and the garlic is fragrant but not brown. Add the drained 15-ounce can of diced tomatoes and cook another 2 minutes to let some moisture evaporate. Build the Sauce: Stir in 2 tablespoons tomato paste and cook for 1 to 2 minutes to caramelize slightly—this deepens the flavor. Add back the browned meat and pour in 2 cups marinara sauce. Stir to combine, bring to a gentle simmer for 2 to 3 minutes to heat through and let flavors meld. Taste and adjust salt if necessary. Prepare Peppers: While the filling simmers, preheat the air fryer to 350°F. Cut the tops off 6 bell peppers and remove stems, membranes, and seeds. If peppers are tall or wobbly, trim a thin slice from the bottom so they stand upright; dont cut too much or theylose structure. Stuff and Air Fry: Spoon the warm filling into each pepper, filling nearly to the top but leaving a small space for cheese. Place stuffed peppers upright in the air fryer basket with a little space between them. Air-fry at 350°F for 7 minutes to soften the pepper and heat the filling through. Add Cheese and Finish: Carefully remove the basket, sprinkle about 1 to 2 tablespoons shredded mozzarella on each pepper, and return to the air fryer for an additional 3 minutes or until cheese is melted and lightly golden. Watch closely if your heating element sits near the top to prevent over-browning.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place peppers in the air fryer at 350°F for 5 to 7 minutes until heated through and the cheese is melty again. For longer storage, assemble peppers without the cheese, freeze on a baking sheet until solid, then transfer to freezer bags for up to 3 months. Reheat from frozen in the air fryer at 350°F for 12 to 18 minutes, adding cheese in the last 2 minutes.

Ingredient Substitutions

Swap ground turkey for beef at a 1:1 ratio to reduce saturated fat. Use canned diced tomatoes with green chiles for a Tex-Mex twist, or add 1/2 cup cooked rice or cooked quinoa to the filling to stretch servings and add fiber. For a vegetarian version, replace meat with cooked lentils (1.5 cups cooked) and increase marinara by 1/2 cup. Dairy-free cheese works fine for those avoiding dairy; add it in the final minute and monitor melting carefully.

Serving Suggestions

Serve these peppers with a simple green salad dressed in lemon vinaigrette or with roasted potatoes for a heartier plate. Garnish with chopped fresh basil or parsley and a drizzle of extra virgin olive oil. For a family-style presentation, arrange the peppers on a large platter with lemon wedges and a small bowl of red pepper flakes for guests who like heat.

Seasonal Adaptations

In summer, use the ripest sweet peppers from a farmers market; their natural sweetness reduces the need for seasoning. In fall and winter, add a pinch of smoked paprika and swap to a richer marinara or add a splash of red wine for depth. Seasonal add-ins like chopped zucchini or roasted corn can be stirred into the filling at the end for freshness and texture.

Meal Prep Tips

Prepare the filling on Sunday and portion into an airtight container. When ready to eat, preheat the air fryer, cut and core peppers, fill and air-fry for the short cook time. This approach gives you dinner on busy nights with minimal hands-on time. Use meal prep containers that fit the peppers upright or pack filling separately and assemble before reheating to maintain peak texture.

These stuffed peppers are simple comfort food that wont let you down: fast, flexible, and full of flavor. Try them with a twist or two and make them your own — theyre reliably satisfying.