Looking for an easy meal idea that comes together in about 30 minutes? You must try these air fryer stuffed peppers.
These stuffed peppers are filled with a flavorful mushroom-and-quinoa mixture. The earthiness pairs perfectly with the natural sweetness of red bell peppers. Top them with fresh herbs at the end for a burst of flavor.
These air fryer stuffed peppers are the perfect weeknight meal for when you want to serve an impressive yet easy meal.
Ingredients to make Stuffed Peppers in an air fryer
If you ask me, weeknight meals need to be simple and can’t have tons of ingredients. That’s why I love these air fried stuffed peppers. They use only a few ingredients but are packed with flavor.
Here’s what you need to make this air fryer stuffed peppers recipe:
Red bell peppers: These are naturally sweet and are the preferred choice for this recipe, although you can use any color you’d like.
Choose medium peppers for this recipe—if your peppers are too big, you won’t have enough filling. Bell peppers are only 37 calories each but are packed with vitamins and minerals including vitamin C, folate, and potassium.
Mushrooms: Chopped mushrooms add great texture and richness to the stuffed pepper filling.
Green onion: These add a mild onion flavor to this recipe that isn’t overwhelming.
Quinoa: With its slightly nutty taste and creamy texture, quinoa makes a great filling and it also adds some fiber and protein to the recipe.
Low-sodium vegetable stock: Instead of cooking the quinoa-and-mushroom mixture in water, I used stock because it adds more flavor.
Fresh parsley, basil, and thyme: I love cooking with fresh herbs. They elevate any recipe to the next level and make the air fryer stuffed peppers look so pretty.
Extra-virgin olive oil: The olive oil adds heart-healthy fats to the recipe.
How to Make Air Fryer Stuffed Peppers
Making vegetarian stuffed bell peppers in an air fryer is so easy! They don’t require you to do tons of chopping, and you can get started on the peppers while the filling cooks to save time.
First, cut the tops off the peppers and clean out the seeds and membranes.
You can use a small pairing knife or even your hands to remove the seeds and membranes.
Next, heat a skillet to medium-high heat and add the olive oil. Once it is hot, add the finely chopped mushrooms and green onion.
Cook this mixture for about 7 minutes, or until soft.
Then add the quinoa,
salt, and black pepper.
Bring it to a boil and lower the heat. Simmer until the stock reduces and the quinoa absorbs most of the liquid, about 15 minutes.
Let the peppers cool for a few minutes so you’re able to easily fill them.
Once the filling is cooked and the peppers have softened, use a serving spoon to stuff the peppers with the quinoa-and-mushroom mixture.
Place the filled peppers back in the air fryer, and air fry for 12 minutes. Depending on the size of the peppers and air fryer, you may need to cook them in two batches.
Top with fresh herbs for garnish and enjoy! Now you have a speedy and healthy weeknight dinner to add to your rotation. Plus, you can easily freeze stuffed peppers for easy meal prep.
Peppers take about 20 minutes to cook in an air fryer. When making stuffed peppers, the peppers are cooked twice in the air fryer.
The first time, they cook for about 7 minutes to soften before you add the filling. Then, they cook for another 12 minutes after they are stuffed.
This air fryer stuffed pepper recipe calls for pre-cooking the peppers before adding the filling. I’ve found that this allows the peppers to get perfectly cooked and tender without overcooking the filling.
Yes, you need to preheat an air fryer. Preheating the air fryer shortens the cooking time and ensures that your peppers cook evenly.
If you have leftovers, you can reheat the peppers in the air fryer the next day. Just put them back in the air fryer at 350° Fahrenheit for about 5 minutes. The peppers will keep for 2-3 days in the fridge.
You can serve the peppers as a main dish with a simple salad that contains lentils or beans for more protein.
The stuffed peppers would also make a great side dish served with a piece of fish, such as my 2-ingredient apricot salmon.
More bell pepper recipes
If you love these air fryer stuffed peppers, you’ll also enjoy:
Whether you are looking for a new recipe to add to your weeknight dinner rotation or something impressive enough to serve guests, these air fryer stuffed peppers will not disappoint.
They are healthy, flavorful, and come together in about 30 minutes. Give them a try and let me know what you think!
Air Fryer Stuffed Peppers
- 4 red bell peppers medium
- 1 tsp extra-virgin olive oil
- ½ cup mushrooms finely chopped
- 1 green onion finely chopped
- ⅔ cup quinoa
- 2 cups low-sodium vegetable stock
- 2 Tbsp fresh parsley chopped
- Salt, to taste
- Black pepper, to taste
- Optional: fresh basil, and fresh thyme, for garnish
- Remove the tops from the peppers, and clean the seeds.
- Heat a skillet to medium-high heat and add olive oil. Once heated, add mushrooms and green onion. Cook for about 7 minutes, until vegetables soften.
- Add quinoa, vegetable stock, parsley, salt and pepper. Bring to boil, lower the heat, and simmer until the stock reduces and the mixture is creamy, about 15 minutes.
- Meanwhile, place peppers in the air fryer, and air fry at 350º Fahrenheit for 7 minutes, until they get softer.
- Remove peppers, and stuff them with the quinoa-and-mushroom mixture. Place peppers in the air fryer basket (you may have to do this in batches), and air fry for 12 minutes.
- Top with fresh herbs.
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