The Stuffed Peppers in the air fryer are a simple but tasty recipe, perfect for bringing a delicious dish to the table without turning on the oven. This is a preparation that comes straight from my mother’s kitchen — she always made them this way — and today I prepare them following her recipe. Great both as a main course or as a single-dish meal, they win you over at the first bite thanks to their soft, fragrant filling.
To prepare them you need just a few genuine ingredients: large, meaty peppers that enclose an irresistible mix of breadcrumbs, grated Parmesan and latteria cheese (I use what I have in the fridge) enriched by the mild flavor of cooked ham. Raisins and pine nuts make everything even more special, giving a pleasant sweet and crunchy note that creates a beautifully balanced contrast.
The onion, gently sautéed with a drizzle of extra virgin olive oil, adds aroma and depth to the filling — just like my mother taught me. Once stuffed, the peppers are cooked in the air fryer: in just a few minutes they become nicely cooked, soft but still meaty, preserving all the flavor without weighing you down.
If you don’t have an air fryer, you can easily cook them in a conventional oven. In the past I even prepared them in the microwave with good results, although it was harder to remove the skin.
The result is a colorful, fragrant and versatile dish, perfect for any season. You can serve them hot, but they are at their best when warm, perhaps accompanied by a fresh salad. In summer they are also great at room temperature.
If you love peppers, you should definitely try my pepper rolls as well: a simple and tasty idea, perfect as an appetizer or side dish that enhances the sweet and intense taste of this vegetable.
Find oven cooking times and other useful tips in the dedicated section at the end of the recipe ❤️
Now it’s time to move to the kitchen and let’s prepare together the Stuffed Peppers in the air fryer.
You might also be interested in these recipes 👇🏻
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 2 large peppers
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
Ingredients
Ingredients for 2 peppers (large)
- 2 peppers (large)
- 1 golden onion (white or red)
- 3/4 cup breadcrumbs
- 1.4 oz grated Parmesan (or Grana Padano)
- 2.5 oz cooked ham (cut into strips)
- 3 oz latteria cheese (cut into cubes)
- 1/4 cup raisins
- 2 tbsp pine nuts
- 1 1/3 tbsp extra virgin olive oil (for the filling plus a drizzle to sauté the onion and another drizzle for cooking the peppers)
Tools
Recommended tools
- 1 Air fryer
- 1 Frying pan
- 1 Knife
- 1 Cutting board
- 1 Kitchen scale
- 1 Glass
- 1 Non-stick baking dish
- 1 Wooden spoon
Steps
Preparation of the Stuffed Peppers in the air fryer
Before starting, place the raisins in a glass or cup with warm water for 10 minutes to soften them. Meanwhile, peel and slice the onion. Transfer it to a pan with a drizzle of extra virgin olive oil and gently sauté until golden, adding a little water if necessary to help the cooking.
Once cooked, turn off the heat and add the drained raisins.
Then add the breadcrumbs, the grated Parmesan or Grana Padano, the ham cut into strips, the cheese cubes, the pine nuts, a drizzle of extra virgin olive oil, salt and pepper. Mix the mixture well and, if it seems a bit dry, add another drizzle of oil. Set aside.
Wash the peppers and dry them well. Remove the top cap and take out the white filaments and seeds inside.
Fill the peppers with the prepared mixture, leaving about one finger’s width of space from the rim.
Close the peppers with their caps.
You can place the peppers directly on the air fryer rack or arrange them in a suitable container. Drizzle them with a little extra virgin olive oil.
Cook the peppers in the air fryer at 392°F for about 23 minutes. If necessary, turn them halfway through cooking to achieve more even results. To check doneness, poke the peppers with the tines of a fork: they should be soft but still meaty.
Remove the peppers and let them rest for a few minutes before serving. If you prefer, you can peel them and slice them.
Here are your peppers, ready to enjoy. Bon appétit 🥰
Did you like this recipe? You can rate it by giving many stars 🌟🌟🌟🌟🌟 after the tips section!
Follow me on Facebook too! Here is my page 👉🏻 Amiche Friggy e Non Solo
and join my Facebook group ➡️Ti strappo una ricetta
Follow the Amiche Friggy e Non Solo channel on WhatsApp to stay always updated by clicking the red link 👉🏻 Amiche Friggy e Non Solo WhatsApp Channel or enable the push notifications in the box within the recipe; you will be notified each time I publish something new 😊
You can also find me on Instagram – YouTube – TikTok
If you want to discover all the other recipes from my blog click to return to the Home
Oven cooking for the stuffed peppers
Place the peppers in a suitable container. Preheat the oven and bake at 392°F for 30/35 minutes. If necessary, turn them halfway through cooking to achieve more even results. To check doneness, poke the peppers with the tines of a fork: they should be soft but still meaty.
Storage and Tips
Storage
Stuffed peppers can be stored in the refrigerator for 2-3 days, well covered in an airtight container.
If you want to keep them longer, stuffed peppers can be frozen: place them in a container or a freezer bag and they will keep up to 2 months. Once thawed, gently reheat them in the oven or in the air fryer: they remain soft and tasty, almost like freshly made.
Tips
I recommend preparing them in advance: peppers are better when served warm, not too hot, to bring out all their flavors; in summer they are delicious at room temperature.
