Savory Italian Sausage Air Fryer Stuffed Peppers

BY azeddine massafi December 26, 2025

Stuffed bell peppers have long been a cornerstone of home-cooked meals, offering a vibrant vessel for hearty fillings and melted cheeses. Transitioning this classic to a modern countertop appliance significantly reduces the cooking duration while ensuring the exterior of the peppers achieves a tender, slightly charred finish that conventional ovens often struggle to replicate. These Air Fryer Stuffed Peppers utilize a robust Italian sausage base complemented by aromatic herbs and a blend of sharp cheeses, resulting in a protein-forward dinner that feels substantial without requiring hours of kitchen labor. Whether you prefer the heat of spicy sausage or a milder profile, this method provides a reliable path to a well-balanced meal.

Table of Contents

Ingredients

The Produce

2 large red bell peppers (select peppers with flat bottoms for stability)
2 large yellow bell peppers
1/4 cup chopped Roma tomato (approximately one small tomato)

The Protein and Grains

1 pound hot Italian sausage (bulk or casings removed)
1 1/4 cups cooked white or brown rice (day-old rice works exceptionally well)

The Seasoning Blend

1 teaspoon dried parsley
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder

The Binder and Topping

3/4 cup high-quality spaghetti sauce or marinara
1/2 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Instructions

Set the air fryer to three hundred fifty Fahrenheit to allow the heating element to stabilize.
Prepare the bell peppers by slicing off the tops and extracting the inner ribs and seeds.
In a large skillet over medium heat, crumble and brown the Italian sausage until no pink remains.
Drain any excess rendered fat from the skillet before adding the herbs, spices, and garlic powder.
Incorporate the cooked rice, tomato, spaghetti sauce, and both cheeses into the meat mixture, stirring until the cheese begins to melt and bind the ingredients.
Distribute the sausage filling evenly among the four hollowed bell peppers, packing it down gently.
Arrange the peppers upright in the air fryer basket, ensuring they do not touch the top heating element.
Air fry at three hundred fifty Fahrenheit for fifteen to twenty minutes until the pepper walls are fork-tender and the tops are golden brown.

Step-by-Step Details

Preparing the Peppers

Selection is paramount for a successful Air Fryer Stuffed Peppers experience. Look for “four-lobed” peppers, as they possess wider bases that stand upright without tilting. When removing the tops, cut a straight line about half an inch below the stem. Use a paring knife to carefully scrape out the white membranes, which can be bitter. If a pepper is slightly wobbly, shave a tiny slice off the bottom bumps—being careful not to puncture the floor of the pepper—to create a flat surface.

Sautéing the Filling

When browning the sausage, avoid over-crowding the pan so the meat sears rather than steams. The goal is a deep caramelization that adds umami depth to the final dish. If using links, ensure every bit of casing is discarded. Once the meat is browned, the addition of the dried herbs into the hot oil of the pan “blooms” them, releasing oils that intensify the flavor.

The Mixing Process

Stirring the rice and sauce into the hot sausage allows the rice to absorb the seasoned fats. The mozzarella acts as a structural glue, while the Parmesan provides a salty, sharp bite. By mixing half the cheese into the filling rather than just topping the peppers, you ensure every bite has a creamy, cohesive texture.

Monitoring the Cook

Every air fryer circulates air differently. At the ten-minute mark, check the peppers. If the tops are browning too quickly but the pepper walls still feel rigid, you can tent a small piece of foil over the tops of the peppers. The peppers are finished when the skin looks slightly wrinkled and a knife slides into the side of the pepper with minimal resistance.

Pro Tips

Pre-Cook the Peppers: If you prefer extremely soft, “melt-in-your-mouth” peppers, place the empty, seasoned pepper shells in the air fryer for five minutes at three hundred fifty Fahrenheit before adding the filling.
Drain the Sauce: Ensure your spaghetti sauce isn’t too watery. If using a very thin sauce, simmer it for five minutes to reduce it before adding it to the rice mixture to prevent a soggy bottom.
Use Cold Rice: Just like with fried rice, using chilled, leftover rice prevents the grains from becoming mushy during the secondary cooking phase in the air fryer.
The “Stand-Up” Trick: If your air fryer basket is large and the peppers are sliding around, you can use a small piece of crumpled aluminum foil to create “rings” to hold each pepper securely in place.
Check Internal Temp: For the best food safety and texture, ensure the center of the stuffing reaches one hundred sixty five Fahrenheit, especially if your rice or sauce was cold when mixing.

Variations or Substitutions

Low Carb Version: Replace the cooked rice with an equal amount of riced cauliflower. Sauté the cauliflower with the sausage for three minutes to remove excess moisture before stuffing.
Protein Swap: Ground turkey or lean ground beef can be used in place of Italian sausage. If using beef, increase the Italian seasoning and garlic powder by half a teaspoon to compensate for the lost sausage spices.
Tex-Mex Twist: Substitute the Italian seasoning with cumin and chili powder, use salsa instead of spaghetti sauce, and swap the mozzarella for a sharp cheddar or pepper jack cheese.
Vegetarian Option: Use a plant-based meat crumble or a mix of black beans and extra diced tomatoes to provide bulk and protein.

Serving Suggestions

With a Crisp Salad: Balance the richness of the sausage and cheese with a bright arugula salad tossed in a lemon vinaigrette. The acidity cuts through the savory fats perfectly.
Garlic Bread Accompaniment: A side of toasted ciabatta or garlic bread is ideal for scooping up any filling that might tumble out of the pepper during eating.
Drizzled with Pesto: For an extra layer of herbal brightness, drizzle a teaspoon of fresh basil pesto over the top of each pepper immediately after removing them from the air fryer.

FAQs

Can I make these peppers ahead of time?

Yes, you can assemble the peppers up to twenty four hours in advance. Store them in an airtight container in the refrigerator and add five minutes to the air frying time to account for the cold starting temperature.

Why did my peppers fall over in the air fryer?

This usually happens if the peppers are top-heavy or have uneven bottoms. Try to wedge them closely together so they support each other, or use a small oven-safe ramekin to hold each pepper upright if your air fryer basket is deep enough.

Can I use frozen peppers for this recipe?

While technically possible, frozen peppers lose their structural integrity and will likely collapse in the air fryer. It is highly recommended to use fresh bell peppers for the best texture and presentation.

How do I store and reheat leftovers?

Store leftovers in the refrigerator for up to three days. To reheat, place them back in the air fryer at three hundred twenty five Fahrenheit for five to eight minutes, which helps maintain the texture better than a microwave.

Nutrition Information

Nutrient	Amount per Serving
Calories	566 kcal
Protein	29 g
Carbs	31 g
Fat	36 g
Fiber	4 g
Sugar	7 g
Sodium	1150 mg

Nutrition Disclaimer

Nutrition information is an estimate and may vary based on preparation and ingredients used.

Savory Italian Sausage Air Fryer Stuffed Peppers

Ingredients

Instructions