Air-Fryer Stuffed Peppers (High-Protein & Quick)

Traditional oven-baked stuffed peppers often suffer from “soggy bottom syndrome” due to the long cooking time required to soften the vegetable. The air fryer solves this by using intense convection heat to roast the pepper shells to an “al dente” texture in half the time, while simultaneously melting the cheese into a bubbly, golden crust. By pre-cooking the lean turkey filling, we ensure food safety and allow the focus to be entirely on roasting the pepper and melding flavors.

Recipe Details

• Prep Time: 10 Min
• Cook Time: 20 Min
• Total Time: 30 Min
• Yield: 2 Servings (2 Peppers)
• Calories: 320 kcal per serving

Ingredients:

The Pepper Shells

• 2 Large Bell Peppers (Red or Orange work best for sweetness)
• 1 tsp Avocado Oil (for rubbing the skin)

The High-Protein Filling

• 1/2 lb Lean Ground Turkey (93% lean)
• 1/2 cup Cooked Quinoa (or Roasted Cauliflower Rice for low-carb)
• 1/4 cup Marinara Sauce (Acts as the binder)
• 1/2 tsp Garlic Powder & 1/2 tsp Dried Oregano
• 1/4 tsp Salt & Black Pepper

The Finishing Touch

• 1/2 cup Shredded Mozzarella
• Fresh Parsley for garnish

Preparation Steps:

1. The Pre-Cook Sear

1. In a small skillet, brown the ground turkey over medium-high heat until fully cooked through.
2. Stir in the garlic powder, oregano, salt, and pepper. Mixing the spices directly into the meat fat ensures a better distribution of flavor than adding them later. Drain excess fat.

2. The Binder Mix

3. In a mixing bowl, combine the cooked turkey, cooked quinoa, and marinara sauce.
4. The sauce acts as the binder, ensuring the filling stays moist inside the high-heat environment of the air fryer without making the pepper watery.

3. Stuffing and Loading

5. Cut the tops off the bell peppers and remove the seeds/ribs. Lightly rub the outside of each pepper with avocado oil to encourage blistering.
6. Pack the turkey and quinoa mixture tightly into each pepper shell. Top each with a generous layer of mozzarella cheese.

4. The Air-Fryer Roast

7. Place the stuffed peppers upright in the air fryer basket. Air fry at 360°F (182°C) for 12–15 minutes.
8. Safety Check: The peppers are done when the cheese is golden-brown and the pepper walls are tender when pierced with a fork. Ensure internal temp reaches 165°F (74°C).

Expert Tips:

• Stability Hack: If your peppers are wobbly and won’t stand upright, slice a very thin layer off the bottom to create a flat base. Be careful not to cut a hole all the way through, or the juices will leak out.
• Cheese Shield: If the cheese is browning too quickly before the pepper is tender, place a small piece of foil loosely over the top of the peppers for the last 5 minutes of cooking.