Stuffed peppers are a classic, but they have a “soggy” problem. In a standard oven, the peppers release water into the filling, and by the time the pepper is soft enough to eat, the meat inside is overcooked and dry.
Welcome back to The Crispy Basket. Today, we are using convection technology to fix the texture.
By using the air fryer, we can blister the skins of the peppers rapidly, giving them that roasted, smoky flavor, while the internal heat circulates around the filling to keep it moist. It’s a high-fiber, high-protein meal that hits all the 2026 “maximalist” flavor notes without the wait.
Why You’ll Love This Recipe
- Fiber-Forward: Bell peppers are excellent for gut health and providing that “crunch” factor.
- Protein-Packed: Whether you use beef, turkey, or lentils, this is a satiating main course.
- The “Char”: The air fryer achieves those restaurant-style black charred spots on the peppers in minutes.
“The Crispy Basket” Secret: The “Pre-Roast” Hack Most recipes tell you to stuff raw peppers. The Secret: We “Pre-Roast” the empty pepper shells for 5 minutes before adding the filling. This ensures the pepper is perfectly tender and has started its caramelization process, so you aren’t biting into a crunchy, raw pepper while the cheese is already burning on top.
Ingredients Needed
- 3 Large Bell Peppers: Any color (Red and Orange have more natural sugars for better charring).
- 1 lb Lean Ground Protein: (Beef, Turkey, or a plant-based alternative).
- 1.5 cups Cooked Rice or Quinoa: (Or cauliflower rice for Keto).
- 1 cup Marinara or Salsa.
- 1 tsp Garlic Powder.
- 1/2 tsp Cumin.
- 1 cup Shredded Mozzarella or Cheddar.
- Optional: 1/4 cup chopped Cabbage (for the “Cabbage Crush” gut-health trend).
Step-by-Step Instructions
Step 1: The Pepper Prep Cut the peppers in half vertically (through the stem). Remove the seeds and ribs. Tip: Leave the stem on for a “maximalist” visual look—it looks great on the plate!
Step 2: The Pre-Roast Preheat air fryer to 360°F (180°C). Place empty pepper halves in the basket, cut-side up. Air fry for 5 minutes. They should look slightly bright and feel a bit softer.
Step 3: The Filling In a large bowl, mix your cooked protein, rice, sauce, and spices. (If using raw meat, sauté it in a pan first until browned). Stir in the chopped cabbage for an extra fiber boost.
Step 4: The Stuff & Melt Fill each pre-roasted pepper half generously with the mixture. Top with a heavy layer of cheese. Air fry at 360°F for 7–10 minutes. Check: They are done when the pepper skin is blistered and the cheese is bubbling and golden-brown.
Step 5: Rest Let them sit for 3 minutes before serving. This allows the juices to settle so the filling doesn’t fall out on the first bite.
“The Crispy Basket” Pro-Tips
- Stand Them Up: if your peppers are tipping over, cut a tiny sliver off the bottom of the pepper (don’t go all the way through!) to create a flat base.
- Add “Bouncy” Texture: For the 2026 “Gimme Gummy” texture trend, add a tablespoon of tomato paste to the filling to give it a richer, more tactile bite.
FAQ
Can I use raw meat in the filling? It is safer and yields a better texture to brown the meat in a skillet before stuffing. If you use raw meat, you must increase the air fry time to 20 minutes, which may burn the peppers.
How do I stop the cheese from blowing off? In some high-powered air fryers, the fan can blow the cheese off the peppers. To prevent this, press the cheese firmly into the sauce/filling so it “sticks” before you start the fryer.
