Air-Fryer Rice-Stuffed Peppers

Sweet peppers cradle herbed tomato rice and feta, then crisp at the edges in the air fryer.

This recipe makes 4 servings and takes about 18 minutes to prepare plus 18 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out air fryer, mixing bowl, small baking dish that fits air fryer. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: red or yellow peppers, halved and seeded: 4 (700 g) (4 (1 lb 9 oz)); cooked rice: 500 g (3 cups); tomato paste: 45 g (3 tbsp); olive oil: 15 ml (1 tbsp); dried oregano: 3 g (1 tsp); mozzarella, grated: 150 g (5 oz); feta, crumbled: 100 g (3½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• red or yellow peppers, halved and seeded — 4 (700 g) / 4 (1 lb 9 oz)
• cooked rice — 500 g / 3 cups
• tomato paste — 45 g / 3 tbsp
• olive oil — 15 ml / 1 tbsp
• dried oregano — 3 g / 1 tsp
• mozzarella, grated — 150 g / 5 oz
• feta, crumbled — 100 g / 3½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Brush the pepper halves with half the olive oil and air-fry cut-side up at 190°C/375°F for 6 minutes.

Step 2

Mix cooked rice with tomato paste, remaining olive oil, dried oregano and half the mozzarella until the rice is evenly red.

Step 3

Pack the tomato rice into the softened pepper halves. Top with remaining mozzarella and feta.

Step 4

Air-fry for 10 to 12 minutes until the peppers yield to a knife and the cheeses are melted with browned spots.

Cooking and safety check

Reheat cooked rice until steaming hot throughout; the cheese should be fully melted and bubbling. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use cooked quinoa instead of rice. Use a dairy-free grated cheese instead of mozzarella and feta for milk allergy. Use green peppers, though they have a more savoury flavour.

• Use cooked quinoa instead of rice.
• Use a dairy-free grated cheese instead of mozzarella and feta for milk allergy.
• Use green peppers, though they have a more savoury flavour.

Allergen notes

This recipe contains or may contain milk. Check every packaged ingredient because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Choose peppers that sit flat or trim a tiny sliver from the base.
• If cheese browns before peppers soften, lower the air-fryer temperature by 10°C.
• Do not overpack the rice or it will spill as the peppers soften.

Leftovers and storage

Cool promptly and refrigerate for up to one day because the filling contains cooked rice. Reheat at 180°C/350°F until steaming hot in the centre.

Serving ideas

These sides and finishes suit air-fryer rice-stuffed peppers without changing the recipe itself.

• Serve with rocket and lemon.
• Add a tomato salad.
• Offer garlic yoghurt.

Frequently asked questions

Can I bake these in an oven?

Bake at 200°C/400°F for 25 to 30 minutes.

Do I need to precook the peppers?

The short first air-fry makes sure the rice is hot when the peppers are tender.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.

How this route differs from the closely related record

This air-fryer recipe is the rice-and-vegetable route, rather than the tuna-and-rice route. Compare the linked record only when its named food state, ingredient role, or recipe ingredient and method matches the decision in front of you.