Air Fryer Stuffed Peppers Recipe | Taco Stuffed Peppers 20 min (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.

The peppers need to be par-cooked before filling so that they cook through. Many recipes call for boiling the peppers first, but I prefer to roast them – more flavor and less cleanup!

To easily stuff bell peppers and keep them upright during baking, arrange and then bake them in a Bundt, tube, angel food, or muffin pan (spray with nonstick spray first). The peppers stay upright, freeing your hands for assembly.

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.

You can absolutely blanch your bell peppers before stuffing them. It would result in a nicer color for the finished product but it wouldn't help you in terms of cooking time or any other thing a busy person might need. We don't blanch our peppers but we won't make a big deal about it if you do.

The goal is to tenderize them before they're stuffed and baked, but generally the poor fellas are over-boiled, which results in their tendency to fall apart and, as noted, be flavorless. But peppers can have tons of flavor when given the right treatment. The trick is to roast them at high heat.

To boil bell peppers: Cook peppers, covered, in a small amount of boiling salted water for 6 to 7 minutes or until crisp-tender. To sauté bell peppers: Heat a skillet with 2 to 3 tablespoons of cooking oil over medium-high heat. Carefully add bell peppers and cook until just tender, about 10 minutes.

Peppers can be quite bland on their own so seasoning the inside of the cavity with salt is very important. Be sure to taste your stuffing prior to filling the peppers and make any adjustments there as well. Marinara. We used our simple marinara sauce for this recipe.

If the peppers aren't tender when the cheese is melted, and the filling is hot, simply tent the pan with foil and continue baking until they are. Cut the Pepper in Half from Stem to End. When making stuffed peppers in the oven, I find splitting them from top to bottom best.

First and foremost, it's essential to precook your peppers. Bell peppers contain more than 90% water, much of which is released during the cooking process. If you cook your stuffed peppers in one fell swoop, that moisture will release and end up in the final dish.

What goes well with stuffed peppers? ›

Even though the stuffed peppers likely contain rice, a starch, they pair very well with mashed potatoes. I also recommend a simple salad with an acidic dressing such as balsamic vinaigrette.

You can also pre-cook them in the oven before they're filled. Preheat your oven to the temperature recommended by the recipe, place them in the oven until they are tender, then fill and return the stuffed peppers to the oven for the remainder of the cooking time.

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.

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