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Meal Prep Stuffed Peppers
The perfect recipe for vegetarians or those looking to get more veggies into their diet. These Mexican-inspired air fryer stuffed peppers are packed stuffed with fluffy rice and coated in crispy melted cheese. What’s not to love?
SERVES
4
CALORIES
435
COOKING TIME
22 mins
DIFFICULTY
simple
Can I make these peppers in the air fryer?
Yes. Air frying stuffed peppers is quick and easy. The air fryer cooks them evenly, keeps the peppers tender, and gives a slightly roasted flavour without using too much oil.
Are these stuffed peppers good for meal prep?
Absolutely. These peppers store well in the fridge for up to 3 days. You can reheat them in the air fryer or microwave for a convenient, ready-to-eat lunch or dinner.
Are these a budget-friendly recipe?
Yes — this recipe uses simple, affordable ingredients like rice, beans, sweetcorn, and cheese. It’s a great way to create a filling, nutritious meal without spending a lot.
Can I prepare the filling ahead of time?
Definitely. You can cook the rice and mix the beans, corn, and spices in advance, then stuff the peppers just before air frying. This makes assembly and cooking even quicker.
Can I freeze these stuffed peppers?
Yes — after air frying, let them cool, then freeze in an airtight container. Reheat in the oven or air fryer for a delicious meal any time.
Can I swap ingredients in this recipe?
Absolutely. Try using different types of cheese, adding extra vegetables, or using quinoa instead of rice. This makes the recipe versatile and perfect for using up what you have at home. For more meal prep recipes like this, you can check out my book Air Fryer 30 Minute Meals.
Method
Step 1
Cook the rice in a pan of boiling water over a high heat for 10–12 minutes, or until just tender. Drain. You can use microwavable rice for ease if you prefer.
Step 2
Add the oil to a medium saucepan. Add your chopped onions, garlic salt and cumin and cook until softened. Stir in the cooked rice, tomato purée, black beans and sweetcorn until well combined.
Step 3
Cut off the top of each pepper and remove the seeds inside. Stuff each pepper with the rice mixture and place them in the air fryer basket.
Step 4
Top each with a generous amount of grated cheese.
Step 5
Air-fry for 8–10 minutes, or until the cheese is golden and crispy. Garnish with fresh coriander before serving.
Ingredients
200g white rice
2 tbsp olive oil
½ white onion, finely chopped
1 tsp garlic salt
1 tsp ground cumin
3 tbsp tomato purée
80g tinned black beans, rinsed and drained
½ tin of sweetcorn, drained
4 peppers (any colour)
100g reduced fat Cheddar cheese, grated
handful of fresh coriander, to garnish
