About this recipe
Stuffed peppers without heating the whole oven. Turkey, rice, and tomato fill the peppers, then cheese melts on top in the air fryer.
Four peppers feed four. Use peppers that stand upright so the filling stays put.
Cook the turkey first so the peppers only need enough time to soften and melt the cheese.
FILLING
Step 1
Heat oil in a skillet over medium-high. Add turkey, garlic, Italian seasoning, salt, and pepper. Cook, breaking up the meat, until no longer pink, 5 to 7 minutes.
Step 2
Stir in crushed tomatoes and cooked rice. Simmer over medium until thickened slightly, 2 to 3 minutes. Taste for salt.
STUFF AND AIR FRY
Step 3
Preheat the air fryer to 360°F for 3 minutes if your model recommends it. Spoon filling into the peppers, packing lightly.
Step 4
Place peppers upright in the basket. Air fry at 360°F for 12 minutes until the peppers start to soften.
Step 5
Top each pepper with cheese. Air fry at 360°F until the cheese melts and the peppers are tender, 4 to 6 minutes more.
SERVE
Step 6
Rest 3 minutes so the filling settles, then serve one pepper per person.
Tips
If a pepper wobbles, trim a thin slice from the base so it sits flat without cutting through the cavity.
Leftovers keep 3 days. Reheat at 350°F in the air fryer for 6 to 8 minutes until hot in the center.
Swaps
Cooked riceCooked quinoa
Same volume; slightly higher protein and a nuttier bite.
Ground turkeyGround chicken
Same weight; cook until no longer pink before stuffing.
Equipment
Air fryer · Skillet · Mixing spoon
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