Air Fryer Stuffed Peppers

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

If you ask me, weeknight meals need to be simple and can’t have tons of ingredients. That’s why I love these air fryer stuffed peppers. They use only a few ingredients but are packed with flavor.

Here’s what you need to make air fryer stuffed peppers:

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.

Step-by-step instructions

These air fryer stuffed peppers are so easy to make! 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,

vegetable stock,

parsley,

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.

While the filling is cooking, air fry the peppers at 350° Fahrenheit for 7 minutes. Every air fryer is different, but you want to cook and soften the peppers before adding the filling.

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.

Recipe FAQ:

More bell pepper recipes

If you love these air fryer stuffed peppers, you’ll also enjoy:

• Roasted Red Pepper Greek Yogurt Dip
• Vegetarian White Chili
• Vegan Rice Pilaf

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!