Air Fryer Stuffed Peppers Recipe - The Cookie Rookie® (2024)

FAQs

How long to heat up stuffed peppers in air fryer? ›

Although it takes nearly as long as using an oven, an air fryer is another alternative to heat your leftover peppers. Place them in the fryer basket and cook at 350 degrees for 15 to 20 minutes. This may only be slightly faster than the oven, but the air fryer has the bonus of giving the edges a great, crispy texture.

For Uncooked Fillings in Whole Peppers:

It's possible to stuff peppers with a raw filling. If you're stuffing a whole pepper, it takes awhile to cook because the filling needs to reach a safe temperature. Out of all the stuffed peppers, this one takes the longest to cook because of its size.

Oven reheating: Preheat your oven to 350°F (175°C). Place the thawed stuffed bell peppers in a baking dish and cover with foil. Bake for 30-35 minutes or until heated through. For a crispy topping, remove the foil during the last few minutes of baking and top with cheese.

Foil is safe to use in an air fryer so long as you follow three basic rules: never let foil touch the heating element; make sure the foil is weighted so it doesn't blow around the basket; and avoid contact with acidic ingredients, which can cause the foil to leach onto your food.

Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup! The best way is to slice the peppers in half from the stem end down through the base, remove all the seeds and membranes, and then roast the halves until they're tender-crisp.

I definitely suggest par-cooking the bell peppers first, just a little bit before stuffing them. Not only does this help to soften the bell peppers, but it also cuts down on your cook time. As the bell peppers are cooking you can make the filling, shaving off about 20 minutes from your total cook time.

The thing about most stuffed bell pepper recipes is 3that they call for salt in the filling, not for the peppers themselves. Without salt, the peppers are flabby and bland, merely a filling case. With a sprinkle of salt, they transform into a sweet and powerfully savory part of the dish.

But if you've had trouble with executing nicely textured stuffed peppers before, consider shortening the time you spend boiling or blanching the peppers to just a few minutes, if not eliminating this step altogether. Another way to pre-cook peppers for a less damp result is to roast them for a bit before stuffing.

How do you get the most flavor out of peppers? ›

Filleting a pepper is the best way to easily separate the seeds and pith from the flesh. Doing this allows you to get the most pepper flavor possible with the least amount of heat.

Bell pepper

Stuffed peppers / Main ingredient

TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

You can absolutely freeze stuffed peppers, and they make for a really great freezer-friendly dish. It's important to make sure that your stuffing is fully cooked before it goes into the peppers and is then frozen. Go ahead and pop a pepper out of the freezer and heat it up in the oven.

Hang the peppers in the kitchen or another dry and warm place. When they feel crispy they are done, usually 3 to 4 weeks.

TO REHEAT: Reheat the casserole in a Dutch oven over medium-low heat until hot. You can also rewarm this casserole in the microwave until warmed through. TO FREEZE: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.