These Air Fryer Taco Stuffed Peppers are my go-to weeknight dinner when I want something easy that still feels satisfying. They're made with seasoned ground beef, melted cheese, and tender bell peppers - no rice required - and cook in just 12-15 minutes in the air fryer.
If you're looking for a simple air fryer bell pepper recipe that works for busy weeknights, meal prep, or Taco Tuesday, this one checks every box.
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Looking for more stuffed pepper recipes? Try my Smoked Stuffed Peppers and Stuffed Bell Peppers with Rice and Cheese next!
Air Fryer Stuffed Peppers Without Rice
These air fryer stuffed peppers are made without rice, which keeps them lighter and faster to cook while still being filling.
If you have extra taco filling, use it to make these Cheesy Taco Pockets in the air fryer, then top them off with Chipotle Corn Salsa!
Recipe at a Glance
- Total Time: 25 minutes
- Servings: 4
- Flavor Profile: Savory taco seasoning with melty cheese
- Meal Prep Friendly: Yes
- Freezer Friendly: Yes
- Protein Options: Beef, venison, turkey, or chicken
- Dietary Info: Gluten-Free / Low Carb / Keto-Friendly
Jump to:
- Air Fryer Stuffed Peppers Without Rice
- Recipe at a Glance
- Why I Love This Recipe
- Recipe Ingredients
- How to Make Air Fryer Stuffed Peppers without Rice
- What to Serve with These Peppers
- Easy Recipe Variations
- Jeri's Tips for Best Results
- Storage
- Recipe FAQ's
- More Air Fryer Recipes You'll Love
- Craving More Easy Recipes?
- Printable Recipe
- Comments
Why I Love This Recipe
- Speed: No pre-boiling the peppers. They go in raw and come out perfectly tender-crisp.
- Texture: The air fryer "blisters" the cheese on top while keeping the pepper walls firm enough to hold their shape.
- Dietary-Friendly: Naturally gluten-free and the perfect no-rice option for anyone watching their carbs.
Recipe Ingredients
You'll need the following simple ingredients to make these air fryer stuffed peppers with ground beef:
- Bell peppers. You can use any kind of peppers. Yellow peppers and orange peppers tend to be a bit sweeter than red bell peppers, while green peppers are more bitter. Use peppers with four "bumps" on the bottom; they sit flatter in the air fryer basket.
- Ground beef. I prefer 90/10 extra lean. If you use regular ground beef, just be sure to drain the fat well.
- Salsa. This is the "secret" binder. I used a jar of my Homemade Canned Salsa made with my own tomatoes, but you can also make my Chunky Salsa with Fresh Tomatoes in a few minutes. Or use store-bought; thick and chunky works great.
- Taco seasoning. I used my own blend of chili powder, ground cumin, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper for that authentic Mexican flavor; but feel free to use store-bought.
- Shredded cheese. I used white cheddar, but Pepper Jack is amazing if you want a little more "zip." You can also use mozzarella cheese, orange cheddar, or a Mexican cheese blend.
See the printable recipe card below for a full list of ingredients and measurements.
How to Make Air Fryer Stuffed Peppers without Rice
- Brown ground beef in a large skillet over medium-high heat until fully cooked. Drain excess fat.
- Stir in your taco seasoning and salsa. Let it simmer for 2-3 minutes until thickened.
- Slice peppers in half vertically (through the stem) and remove the seeds. Spoon the meat mixture into the pepper halves, pressing down firmly with the back of a spoon to pack it in tightly.
- Place the peppers in a single layer in the air fryer basket. Air fry at 360F for 10-12 minutes until the peppers are tender when pierced with a fork.
- Once the peppers are tender, sprinkle shredded cheese on top and cook for 1 more minute until bubbly and golden.
- Garnish with fresh cilantro or fresh parsley and serve immediately with your favorite taco toppings.
What to Serve with These Peppers
Since these peppers are hearty and savory, they pair perfectly with fresh sides like:
- The "Comfort" Pairings: Serve alongside Instant Pot Jasmine Rice or my Smoked Corn on the Cob.
- Light and Fresh: I love topping these with Authentic Pico de Gallo, a dollop of sour cream, and a side of Miracle Whip Coleslaw.
- The Low-Carb Plate: Serve with a simple green salad or Air Fryer Broccoli and Cauliflower and cauliflower rice.
Easy Recipe Variations
- Ground Turkey, Chicken, or Venison: A great way to keep it even leaner.
- Mini Pepper Poppers: Use mini sweet peppers for an appetizer version.
- Make it Creamy: Stir in 2 tablespoons of cream cheese or a splash of my Smoked Queso Dip into the meat mixture before stuffing.
- Make it Spicy: Add diced jalapeños or a pinch of cayenne pepper to the beef.
- Make it Heartier: Add a can of black beans or corn.
Jeri's Tips for Best Results
- Drain the meat before adding salsa so the filling isn't greasy.
- Don't overcrowd the air fryer - cook in batches if needed.
- Start checking peppers a few minutes early since air fryer models vary.
- For softer peppers, cook an extra 1-2 minutes before adding cheese.
Storage
Refrigerator: Store leftovers in an airtight container for 3-4 days.
Freezer: Flash freeze peppers on a baking sheet, then transfer to a freezer bag or container. Freeze for 2-3 months.
Recipe FAQ's
Nope! The air fryer is powerful enough to soften them perfectly in the time it takes to melt the cheese.
Place them back in the air fryer at 350F for 3-5 minutes. It keeps the peppers much crispier than the microwave.
I prefer to freeze cooked stuffed peppers, as they can be reheated quickly for a quick meal.
Craving More Easy Recipes?
... check out these:
Printable Recipe
Air Fryer Stuffed Peppers (No Rice)
Ingredients
- 2 large bell peppers, halved with seeds and membranes removed
- 1 pound ground beef (or ground turkey, chicken, or venison)
- 3 tablespoons taco seasoning (store-bought or homemade, below)
- 1 cup salsa
- 1 cup shredded cheddar cheese (or Mexican blend)
- fresh cilantro for garnish (optional)
- sour cream and avocado slices, for serving (optional)
Homemade Taco Seasoning (Optional)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess grease well.
- Stir in the salsa and taco seasoning until evenly combined. Remove from heat.
- Spoon the taco meat mixture into each bell pepper half, gently pressing it in with the back of a spoon.
- Preheat the air fryer to 360°F. Lightly spray the air fryer basket with oil to prevent sticking.
- Place the stuffed peppers in a single layer in the air fryer basket. Air fry for 10-12 minutes, until the peppers are fork-tender.
- Sprinkle cheese over each pepper and return to the air fryer for 1-2 minutes, until melted and bubbly.
- Garnish with fresh cilantro and serve with sour cream, avocado, or your favorite taco toppings.
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Notes
- Cook peppers in batches if needed to avoid overcrowding the air fryer.
- Leftovers keep well and reheat quickly, making this recipe great for meal prep.
- To stretch the filling, you can add a can of black beans or drained corn.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze cooked peppers individually, then store in a freezer-safe container for up to 2-3 months.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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