Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Basket air fryer, sized to hold one loose layer
- Scale, bowl, tongs and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Only already-cooked rice is suitable. Preparation includes skillet cooking; cool stored rice promptly and keep safely chilled.
- The stated time excludes extra batches; follow your air-fryer manual for minimum load, preheating and safe operation.
Make it work
- Uneven browning: leave more space and turn the food as directed.
- Undercooked center: extend cooking and check thickness; browning alone does not establish safe meat doneness.
Prep 15 min · Cook 25 min
The total includes preparation, one cooking batch and any listed pressing or resting. Allow extra time for additional batches.
Ingredients
- 2 large red bell peppers (350 g)
- 9 oz (250 g) 93%-lean ground turkey
- 3/4 cup (120 g) already-cooked white rice
- 1/2 cup (120 g) canned crushed tomatoes
- 1/3 cup (40 g) grated cheddar
- 1/4 onion (40 g), finely diced
- 1 tsp (5 ml) olive oil
- 1/2 tsp (1 g) paprika
- 1/4 tsp (1.5 g) fine salt
Step-by-step method
- Prepare the ingredients
Halve peppers lengthwise and remove seeds and white ribs, keeping four cup-shaped halves. In a skillet heat oil, soften onion for 3 minutes, then add turkey, paprika and salt. Break it up and cook 5–7 minutes, until 165°F (74°C). Stir in cooked rice and tomatoes. - Heat the air fryer
Preheat according to your appliance manual to 350°F (175°C). Use the basket insert so air can circulate. Do not use loose parchment during preheating. - Fill the peppers
Spoon the hot cooked turkey-rice mixture equally into the four pepper halves. Arrange in the basket in a single layer; keep the cheese aside until the last 3 minutes. - Air fry and turn
Cook for 10–15 minutes; add the cheddar for the final 3 minutes. Appliance power and food thickness vary, so start checking at the lower end of the range. For stuffed peppers, first fill the halves with the cooked turkey-rice mixture, then arrange them in the basket. - Check doneness
Finish when the peppers are tender and filling reaches 165°F (74°C). Extend cooking in short intervals if needed, rather than serving underdone food to meet the timer. - Finish and portion
Spoon the hot cooked filling equally into the four halves before air frying. Serve two halves per person.
Cook’s notes
Only already-cooked rice is suitable. Preparation includes skillet cooking; cool stored rice promptly and keep safely chilled. This recipe uses an air fryer and includes only the ingredients listed.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 440 kcal · Protein 33 g · Carbohydrates 34 g · Fat 20 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.