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Stuffed Peppers

Cooking Time: 20 minutes | Temperature: 320 | Serves: 3


  • 3 Bell Peppers (red, yellow, orange)
  • 1 Cup Cooked Ground Turkey
  • 1.5 Cup Cooked Quinoa
  • 1/2 Cup Shredded Jack Cheese
  • 2 Green Onions, Chopped
  • 1/2 Cup Salsa of Choice
  • 1/2 Cup Oregano
  • Salt & Pepper, to taste
  • 1 Tablespoon Olive Oil
  • 3 Tablespoon Shredded Jack Cheese for Topping (optional)


Clean the peppers and trim off the tops. Remove all seeds and membranes from inside.

In a medium bowl, combine all the ingredients, except for the olive oil and 3 additional TBSP of cheese.

Divide the mixture evenly between the 3 peppers and fill them up until they are rounded on top. (The filling will settle so be sure to overstuff!) Drizzle the olive oil over the top of the peppers.

Place peppers in the air fryer basket and place a small sheet of foil over the top, but be sure it is not up against the heating element above the basket. Bake for 20 minutes.

Optional: In the last 5 minutes of cooking, remove the foil and add about 1 tsp of shredded cheese on top of each pepper, then bake for the remaining 5 minutes.

Notes: You can make a vegetarian version by eliminating the ground turkey and adding 1 cup of chopped vegetables, like zucchini, mushrooms, corn, etc. Do not use broccoli unless it is precooked. You can also substitute pasta sauce instead of salsa, and feta cheese instead of the Jack cheese.

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