Air Fryer Cheesy Taco Stuffed Peppers

Air fryer cheesy taco stuffed peppers are a weeknight game-changer, merging the beloved flavors of taco night with the nutritional benefits of fresh bell peppers. This recipe features a savory blend of seasoned ground beef, fluffy long-grain rice, and zesty Rotel tomatoes, all encased in tender-crisp pepper shells and blanketed in melted cheddar. By utilizing the air fryer, you achieve perfectly caramelized pepper edges and a gooey cheese crust in a fraction of the time required by a traditional oven. It is a vibrant, complete one-pan meal that satisfies comfort food cravings while ensuring your family gets their daily serving of vegetables without a single complaint.

I developed this recipe to break the cycle of high-carb taco nights, and it quickly became a household favorite. My teenage son—a self-proclaimed vegetable skeptic—actually declared these better than traditional tacos. He even helps with the prep now, mostly to sneak bites of the cheesy rice filling! It’s a parenting victory that has convinced even his most skeptical friends to give stuffed peppers a chance.

Essential Ingredients

• Ground Beef: Use 80-85% lean beef. The moderate fat content ensures the filling remains juicy and flavorful after being air-fried.
• Bell Peppers: Choose various colors for visual appeal. Look for peppers with flat bottoms so they stand upright in the air fryer basket.
• Long Grain White Rice: Cooks directly in the skillet with beef broth and tomato juices, absorbing all the taco spices into every grain.
• Rotel Tomatoes: The combination of diced tomatoes and green chilies provides essential moisture and a subtle zesty kick.
• Cheddar Cheese: Melted both inside the filling for creaminess and on top for a signature golden, crispy crust.
• Beef Broth: The secret to savory, fluffy rice; it provides far more depth than plain water.

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Preparing Your Peppers

The Skillet Foundation:

Brown the ground beef with onions and taco seasonings (chili powder, cumin, cayenne). Drain the excess grease to ensure a clean flavor. Stir in the Rotel, tomato sauce, garlic, beef broth, and uncooked rice. Cover and simmer on medium-low for 15 minutes without lifting the lid—trapped steam is vital for tender rice grains.

The Cheesy Fusion:

Once the rice is tender, remove the skillet from the heat and fold in one cup of cheddar cheese until it creates silky strands throughout the beef and rice mixture. Clean your bell peppers by removing the tops and seeds, then stuff them generously with the warm filling.

The Air Fryer Finish:

Air fry the stuffed peppers at 400°F for 10 minutes. This softens the pepper walls and heats the core. For the final touch, sprinkle extra cheese on top and air fry for one more minute until the cheese is bubbling and develops those coveted golden-brown spots.

I spent months perfecting the rice-to-liquid ratio for this filling. Early attempts were either too soupy or had crunchy rice centers. By following the 15-minute "no-peek" simmer rule, you guarantee a fluffy, cohesive texture every time. I also found that checking the peppers at the 8-minute mark is helpful for your first time, as every air fryer model circulates heat slightly differently.

Creative Variations

For a leaner profile, swap the beef for ground turkey or chicken. To make it vegetarian, use black beans and corn in place of the meat and switch to vegetable broth. You can also experiment with the cheese—Pepper Jack adds a wonderful heat, while a Mexican Blend provides a creamy, restaurant-style finish. For added bulk, stir in a can of drained black beans or diced zucchini during the rice simmer.

Storage and Reheating

These peppers are excellent for meal prep and stay fresh in the fridge for up to 4 days. To reheat, place them back in the air fryer at 350°F for 5 minutes to restore the crispy cheese topping. The filling can also be frozen separately for up to 3 months; just thaw it overnight before stuffing fresh peppers for a "shortcut" dinner.

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Ultimately, air fryer cheesy taco stuffed peppers are a testament to how modern tools can elevate classic ingredients. They bridge the gap between a healthy, vegetable-forward dinner and the comforting, indulgent taste of a taco platter. Once you see that golden cheese crust emerging from the air fryer, you'll understand why this has become a permanent staple in my weekly rotation.

Frequently Asked Questions

→ Can I make these in the oven instead of an air fryer?

Yes! Bake the stuffed peppers at 375 degrees for about 25 to 30 minutes until the peppers are tender. Add the cheese on top during the last 5 minutes.

→ What color bell peppers should I use?

Any color works great! Red, yellow, and orange peppers are sweeter, while green peppers have a more bitter flavor. Use whatever you like or have on hand.

→ Can I use ground turkey instead of beef?

Absolutely! Ground turkey, chicken, or even plant-based ground meat would all work perfectly in this recipe.

→ Do I have to cook the rice in the skillet first?

Yes, the rice needs to be cooked before you stuff the peppers. Cooking it in the skillet with all the flavors makes it taste amazing and ensures it's fully cooked.

→ Can I make these ahead of time?

You can make the filling ahead and stuff the peppers, then keep them covered in the fridge until you're ready to air fry them. They might need an extra minute or two of cooking if they're cold.

→ Will all 6 peppers fit in my air fryer at once?

It depends on the size of your air fryer. You might need to cook them in batches of 2 or 3. Just make sure there's space around each pepper for the hot air to circulate.