Method

  1. Slice the tops off the bell peppers and pull out the seeds and ribs. Trim a thin sliver off the bottom of each pepper if it won't sit flat, but don't cut through the wall.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 2 to 3 minutes until it softens, then add the garlic and cook another 30 seconds.
  3. Add the ground beef and break it up as it browns, about 5 to 6 minutes, until no pink remains. Check with a food thermometer and cook the beef to at least 160°F before moving on.
  4. Stir in the cooked rice, marinara sauce, Italian seasoning, salt, pepper, and half the mozzarella. Mix until it holds together loosely.
  5. Spoon the filling into the peppers, packing it down gently so there are no big air pockets. Mound the tops slightly, they'll settle as they cook.
  6. Preheat the air fryer to 360°F. Stand the peppers upright in the basket in a single layer, leaving space between them so air can move around each one. If your basket is narrow, cook in two batches rather than crowding them.

Air fryer: 360°F, 20 minutes total.

  1. Air fry for 15 minutes, then sprinkle the remaining mozzarella over the tops and continue cooking for another 5 minutes, until the peppers are tender when pierced with a knife and the cheese is browned in spots.
  2. Since the filling contains cooked ground beef, this is mostly about reheating and melting, but confirm the center of the filling reads at least 160°F with an instant-read thermometer before serving.
  3. Let the peppers rest in the basket for 2 to 3 minutes before lifting them out with tongs, they're fragile straight out of the heat.

Tips

  • Dry the inside of the peppers with a paper towel before filling. Extra moisture makes for a watery bottom instead of a lightly charred top.
  • Don't skip the resting minutes at the end. The filling firms up slightly and the peppers hold their shape better when you lift them out.
  • Basket size varies a lot between air fryer models, so check yours a few minutes before the timer ends the first time you make this.
  • Leftover filling (if peppers are small) reheats well on its own as a rice bowl, so don't toss extra.

FAQ

Can I use raw rice instead of cooked? Not for this method. Raw rice needs simmering liquid and more time than the peppers can take in the air fryer without turning to mush on the outside. Cook the rice ahead and this becomes a fast assembly job.

Do I need to pre-cook the peppers? No. The air fryer's circulating heat softens them fully in the 20 minutes here, especially with the lid-off airflow doing the work a covered oven dish can't.

Can I make this with ground turkey or chicken instead of beef? Yes, swap it in at the same weight. Cook ground poultry to 165°F rather than 160°F, since poultry has a higher safe minimum than beef.

Why did my peppers collapse? Overripe or thin-walled peppers soften faster than the filling heats through. Pick peppers that feel firm and heavy for their size, and avoid stacking or squeezing them into a basket that's too small.

Can I prep these ahead and air fry later? Yes. Stuff the peppers, cover, and refrigerate up to a day ahead. Add a few extra minutes to the air fryer time since they'll start cold, and still confirm 160°F at the center before serving.