This Air Fryer Stuffed Pepper Casserole puts a fun and flavorful spin on classic stuffed peppers! It’s packed with tender rice, seasoned ground beef, and melty cheese, all cooked in one dish. Perfect for a cozy weeknight dinner, this recipe is easy to make and bursting with flavor.
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I absolutely love how versatile this dish is. It’s hearty yet light, thanks to the mix of fresh vegetables and lean ground beef. The cheesy, bubbly topping makes it comforting, while the fire-roasted tomatoes add a hint of smokiness. I make this casserole year-round and it reheats beautifully for lunch the next day.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Air Fryer Stuffed Pepper Casserole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I’m here to guide you step-by-step to make this easy and flavorful casserole. Let’s get cooking!
Prepare the Meat
Heat olive oil in a Dutch oven over medium-high heat. Add the ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces. This should take about 5 minutes. Once done, transfer the beef to a plate and set it aside.
Cook the Veggies
In the same pot, heat the remaining olive oil. Toss in the chopped onions and bell peppers. Let them cook, stirring occasionally, for about 5 minutes until they soften slightly.
Add the Flavor Boosters
Stir in the minced garlic and red pepper flakes, cooking for about a minute until the garlic is fragrant. Then mix in the tomato paste and dried oregano, stirring frequently until the paste darkens and blends into the mixture.
Combine and Simmer
Return the cooked beef to the pot, along with its juices. Add the chicken broth, diced fire-roasted tomatoes (with their juices), and Worcestershire sauce. Stir well.
Add the Rice
Mix in the long-grain rice, season with a bit more salt and pepper, and bring everything to a boil. Reduce the heat and let it simmer gently for a few minutes to meld the flavors.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Assemble and Air Fry
Transfer the mixture to a casserole dish and spread it evenly. Sprinkle mozzarella cheese over the top. Place the dish in your air fryer basket and cook at 160ºC (320°F) for about 8 minutes, until the cheese is golden and bubbly.
Garnish and Serve
Top with freshly chopped parsley for a bright, herby finish. Serve warm and enjoy!
Air Fryer Stuffed Pepper Casserole
Add Preferred SourceIngredients
- 3 tablespoons olive oil divided
- 1 pound ground beef
- 1 cup yellow onion chopped
- 1 cup green bell pepper chopped in big squares
- 1 cup red bell pepper chopped in big squares
- Salt and pepper
- 5 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon dried oregano
- 1 ½ cups low-sodium chicken broth
- 1 can diced fire-roasted tomatoes 14.5-ounce
- 2 teaspoons Worcestershire sauce
- 1 cup long grain white rice preferably jasmine
- ½ mozzarella cheese shredded
- Fresh parsley chopped
Instructions
- In a Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until it gets hot. Add the ground beef, season with salt and pepper, and cook, stirring occasionally and breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes.3 tablespoons olive oil, 1 pound ground beef
- Transfer the beef to a plate, and drain any excess fat from the pot if necessary.
- Return the pot to medium-high heat and add the remaining 2 tablespoons of olive oil, along with the onion and peppers. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.1 cup yellow onion, 1 cup green bell pepper, 1 cup red bell pepper
- Add the garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 1 minute. Stir in the tomato paste and dried oregano, cooking frequently until the tomato paste darkens in color, 1 to 2 minutes.5 garlic cloves, ¼ teaspoon red pepper flakes, 3 tablespoons tomato paste, ½ teaspoon dried oregano
- Return the beef and any accumulated juices to the pot. Add chicken broth, a can of diced fire-roasted tomatoes with their juices, and Worcestershire sauce.1 ½ cups low-sodium chicken broth, 1 can diced fire-roasted tomatoes, 2 teaspoons Worcestershire sauce
- Stir in long-grain white rice, season with salt and pepper to taste, and bring to a boil.1 cup long grain white rice, Salt and pepper
- Transfer to a casserole dish and top with cheese. Bake in the air fryer at 160ºC (320°F) for 8 minutes, or until golden and bubbly.½ mozzarella cheese
- Serve with fresh parsley.Fresh parsley
Notes
- Make it your own: Swap out ground beef for lean ground turkey, ground chicken, ground pork or even Italian sausage for a new flavor twist.
- Rice: Long-grain white rice works perfectly, but feel free to use brown rice or cauliflower rice for a lighter option.
- Cheese: While mozzarella is classic, other shredded cheese like cheddar cheese, Monterey Jack, or a blend also work beautifully.
- Batch cooking: This dish doubles easily if you’re feeding a crowd or love leftovers.
- Liquid balance: If your rice isn’t quite tender, add a splash of chicken broth during cooking, and bake it a little longer.
Storage and Reheating Instructions
- Fridge: Store your cooled casserole in an airtight container and pop it in the fridge for up to 4 days.
- Reheat: When you’re ready to enjoy it again, reheat in the microwave or air fryer until warm and bubbly.
- Freeze: This dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Recipe Notes and Tips
I’ve got some handy tips to help you make the best Air Fryer Stuffed Pepper Casserole every time:
- Make it your own: Swap out ground beef for lean ground turkey, ground chicken, ground pork or even Italian sausage for a new flavor twist.
- Rice: Long-grain white rice works perfectly, but feel free to use brown rice or cauliflower rice for a lighter option.
- Cheese: While mozzarella is classic, other shredded cheese like cheddar cheese, Monterey Jack, or a blend also work beautifully.
- Batch cooking: This dish doubles easily if you’re feeding a crowd or love leftovers.
- Liquid balance: If your rice isn’t quite tender, add a splash of chicken broth during cooking, and bake it a little longer.
How to Store Leftover Air Fryer Stuffed Pepper Casserole
Leftovers are a breeze to handle! Store your cooled casserole in an airtight container and pop it in the fridge for up to 4 days. When you’re ready to enjoy it again, reheat in the microwave or air fryer until warm and bubbly. This dish also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.
What to Serve With Air Fryer Stuffed Pepper Casserole
This casserole shines on its own, but why not add a little flair to your table? Pair it with a crisp Caesar salad or a zesty cucumber-tomato mix for a refreshing bite. Craving comfort? Serve it with garlic bread or cheesy breadsticks to soak up every last drop of sauce. For a lighter option, roasted zucchini or steamed broccoli make excellent sides.
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