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Air Fryer Turkey Stuffed Peppers

A nutritious meal featuring turkey and rice stuffed bell peppers cooked to perfection in an air fryer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.