Air Fryer Turkey Stuffed Peppers

why make this recipe

Air Fryer Turkey Stuffed Peppers are a fantastic meal that combines nutrition and flavor. This dish is easy to prepare, making it perfect for busy weeknights. The air fryer gives the peppers a lovely texture while keeping them healthy. Plus, ground turkey and rice give you a hearty filling that’s sure to satisfy everyone’s appetite. Stuffed peppers are also a great way to sneak in healthy vegetables, making them a smart choice for families.

how to make Air Fryer Turkey Stuffed Peppers

Ingredients:

• 3 bell peppers, any color
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided, or to taste
• 1 large egg
• 1/4 cup ketchup
• 1 1/2 tablespoons Italian herb seasoning blend
• 1/2 teaspoon red pepper flakes, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground turkey
• 1 cup cooked rice
• 1 cup minced onion
• 4 garlic cloves, minced
• olive oil cooking spray
• 1/2 cup shredded mozzarella cheese
• Italian flat-leaf parsley, for garnish (optional)

Directions:

1. Wash and dry the peppers. Cut them in half from top to bottom.
2. Remove the seeds and white membranes, and trim away the stems.
3. Brush the outside of each pepper half with olive oil, and place them cut side up on a work surface.
4. Lightly sprinkle the inside of each pepper with about 1/4 teaspoon of salt.
5. In a large bowl, combine the egg, ketchup, Italian seasoning, red pepper flakes, black pepper, and the remaining 1/2 teaspoon of salt. Stir well until blended.
6. Add the ground turkey, cooked rice, minced onion, and minced garlic to the bowl. Mix the ingredients with clean hands until evenly combined.
7. Divide the turkey mixture equally into the prepared bell pepper halves, and spray the tops with olive oil spray.
8. Preheat an air fryer to 350 degrees F (180 degrees C), if your air fryer suggests it.
9. Air fry for about 15 minutes.
10. Sprinkle the tops of the peppers with mozzarella cheese and air fry for an additional 5 minutes or until the cheese is melted.
11. The peppers are done when an instant-read thermometer reads 165 degrees F (74 degrees C) when inserted near the center.
12. Garnish with Italian flat-leaf parsley and serve warm.

how to serve Air Fryer Turkey Stuffed Peppers

Serve the stuffed peppers warm as a main dish. They pair well with a simple salad or some garlic bread. You can also drizzle a little extra ketchup or hot sauce on top for added flavor. They make a colorful and inviting meal on any table.

how to store Air Fryer Turkey Stuffed Peppers

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave or air fryer until they are warm throughout. They can also be frozen for up to 3 months. Wrap each pepper tightly in plastic wrap before freezing. Thaw in the fridge overnight before reheating.

tips to make Air Fryer Turkey Stuffed Peppers

• For extra flavor, you can add other vegetables like zucchini or carrots to the filling mixture.
• If you prefer a spicier kick, increase the amount of red pepper flakes.
• Make sure not to overstuff the peppers; leaving some space helps them cook evenly.

variation

You can substitute ground turkey with ground beef or chicken if you prefer. Additionally, use quinoa instead of rice for a different twist. Some people also like to add black beans or corn to the filling for added texture and flavor.

FAQs

1. Can I make these stuffed peppers ahead of time?
Yes, you can prepare the filling and stuff the peppers a day in advance. Just cover and refrigerate until you are ready to cook them.

2. How do I know when the peppers are done cooking?
Use an instant-read thermometer to check the internal temperature of the filling. It should read 165 degrees F (74 degrees C).

3. Can I use different types of peppers?
Absolutely! You can use any color of bell peppers or even poblano peppers for a different flavor profile. Just ensure they are large enough to hold the filling.

Air Fryer Turkey Stuffed Peppers

A nutritious meal featuring turkey and rice stuffed bell peppers cooked to perfection in an air fryer.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 3 pieces bell peppers, any color
• 1 tablespoon olive oil
• 3/4 teaspoon salt, divided or to taste
• 1 large egg
• 1/4 cup ketchup
• 1 1/2 tablespoons Italian herb seasoning blend
• 1/2 teaspoon red pepper flakes or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 pound ground turkey
• 1 cup cooked rice
• 1 cup minced onion
• 4 cloves garlic, minced
• 1/2 cup shredded mozzarella cheese
• Italian flat-leaf parsley, for garnish (optional)

Method

 

Preparation

1. Wash and dry the peppers. Cut them in half from top to bottom.
2. Remove the seeds and white membranes, and trim away the stems.
3. Brush the outside of each pepper half with olive oil, and place them cut side up on a work surface.
4. Lightly sprinkle the inside of each pepper with about 1/4 teaspoon of salt.

Mixing the Filling

1. In a large bowl, combine the egg, ketchup, Italian seasoning, red pepper flakes, black pepper, and the remaining 1/2 teaspoon of salt. Stir well until blended.
2. Add the ground turkey, cooked rice, minced onion, and minced garlic to the bowl. Mix the ingredients with clean hands until evenly combined.

Stuffing and Cooking

1. Divide the turkey mixture equally into the prepared bell pepper halves, and spray the tops with olive oil spray.
2. Preheat an air fryer to 350 degrees F (180 degrees C), if your air fryer suggests it.
3. Air fry for about 15 minutes.
4. Sprinkle the tops of the peppers with mozzarella cheese and air fry for an additional 5 minutes or until the cheese is melted.
5. The peppers are done when an instant-read thermometer reads 165 degrees F (74 degrees C) when inserted near the center.
6. Garnish with Italian flat-leaf parsley and serve warm.

Notes

Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Wrap each pepper tightly in plastic wrap before freezing. Thaw in the fridge overnight before reheating.