It is no secret that I adore recipes that are flavorful as well as easy to make, and my Paleo Air Fryer Stuffed Peppers Recipe is both.
In about 30 minutes, you’ll have delicious stuffed pepper on the table that will taste like it took you hours to cook.
And it’s made using an air fryer so you don’t have to worry about a hot oven heating up your kitchen.
Plus, it’s low carb as well as Paleo. However, your friends and family will never know – unless you tell them, of course.
Recipe Cooking Tips and Modifications
My Paleo Air Fryer Stuffed Peppers Recipe is absolutely delicious as is, but here are a few modifications, as well as cooking tips, to customize the recipe to suit your tastes.
You can use any ground meat that you like in this recipe. I used ground turkey because that’s what I had in the refrigerator, but you can use any ground meat that you already have or any that’s on sale at the grocery store.
Any color of peppers will work in this recipe as well. I like red and orange peppers because of their color, but the color you use is up to you and what’s easily available at your local grocery store. Typically, red, orange and yellow bell peppers are sweeter than green bell peppers, which tend to be a bit more bitter. However, green bell peppers tend to have a longer shelf life and are less expensive than their colorful counterparts.
And speaking of bell peppers, you can always cook your bell peppers before filling them if you prefer softer stuffed peppers. Simply preheat the air fryer and cook the deseeded peppers for a few minutes while you prepare the filling. Just be careful when you are filling the stuffed peppers because they will be hot!
Plain paprika can be used instead of smoked paprika. The recipe won’t have as smoky of a flavor, but it’ll still be delicious.
Coconut aminos add a delicious depth of flavor to the recipe but can be omitted if you don’t have any. You can use 1 teaspoon (5 ml) of gluten-free Worcestershire sauce instead of coconut aminos if you have any in your pantry.
You can use frozen cauliflower “rice” instead of uncooked cauliflower “rice.” But be sure to defrost it and squeeze out any excess moisture before adding it to the other ingredients. However, if you want to leave out the cauliflower “rice” completely, you absolutely can and the recipe will still be delicious!
And be sure not to crowd your stuffed peppers in the air fryer. I know it’s tempting to try to get as much food as possible in the air fryer, but this will cause your stuffed peppers to cook unevenly. Make sure there is space in between each pepper to allow the extremely hot air to circulate and cook your food. Otherwise, your peppers might be raw in places and overcooked in others.
And if you have leftovers, you can easily reheat the stuffed peppers in your air fryer. Just preheat the air fryer to 400 F (200 C) and carefully place your bell peppers inside. Cook for about 3 to 4 minutes or until reheated to your desired temperature.
Add a drizzle of olive oil in a large skillet over medium heat. Add the onion and garlic to the skillet and saute until the onion is translucent, about 5 minutes.
Add the ground turkey to the skillet and saute until browned, about 5 minutes.
Add the cumin, smoked paprika, tomato sauce, tomato paste and coconut aminos to the skillet and saute for 2 minutes.
Add the cauliflower “rice” to the skillet and season with salt and pepper, to taste. Fill each bell pepper with an equal amount of the meat mixture, using the back of a spoon to press the meat mixture into the bell pepper.
When ready to cook, preheat the air fryer to 400 F (200 C).
Place the stuffed peppers, without touching, in the lightly greased air fryer basket or tray. (If needed, cook the stuffed peppers in several batches.)
Cook for 10 minutes until the bell peppers are cooked to your liking. Use a meat thermometer to check the internal temperature of the meat mixture reaches 165 F (73 C).
Carefully remove the stuffed peppers from the air fryer and garnish with the optional chopped fresh parsley before serving.
All nutritional data are estimated and based on per serving amounts.