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Close-up of cooked Greek stuffed peppers in an air fryer, filled with a savory mixture of beef, rice, chickpeas, and herbs, finished with crumbled feta.
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Greek Stuffed Peppers in Air Fryer

A simple Mediterranean-inspired dinner made with ground beef, chickpeas, and feta, all stuffed into tender bell peppers and cooked perfectly in the air fryer.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Servings: 4 people
Author: Katie G.

Equipment

Ingredients

  • 4-6 large bell peppers
  • 1 pound lean ground beef or turkey
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¾ teaspoon kosher salt
  • ½ teaspoon dried dill
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • 1 cup chickpeas rinsed and drained
  • 1 cup diced tomatoes undrained
  • ½-¾ cup cooked rice
  • ½ cup crumbled feta cheese plus more for garnish
  • ¼ cup chopped fresh parsley plus more for garnish
  • Tzatziki sauce for serving (optional)
US Customary - Metric

Instructions

  • Spray the inside of an air fryer basket with cooking spray, then preheat to 400F. While it’s heating, cut the tops off the peppers and discard the seeds. Dice the tops of the peppers and set aside.
  • When the air fryer is preheated, place the peppers in the basket of the air fryer and cook for 6 minutes. Remove the peppers from the air fryer.
  • While the peppers are cooking, add the ground beef to a large skillet set over medium high heat. Cook for 3 minutes, then add the leftover diced pepper and spices, continuing to brown for 2-3 more minutes.
  • Stir in the chickpeas and diced tomatoes with their juices. Simmer for 1 minute, then remove the pan from the heat. Stir in the rice, feta, and parsley, tasting and adjusting seasoning as desired.
  • Scoop the filling evenly into each of the partially cooked peppers, then place them back in the air fryer. Air fry at 400F for 4-6 more minutes. Sprinkle with more feta and fresh parsley and serve with tzatziki, if desired.

Notes

  • If your peppers are tipping, slice a tiny bit off the bottom to help them sit flat (but don’t cut through).
  • This recipe works great with leftover rice or couscous.
  • To make this vegetarian, skip the meat and use extra chickpeas or chopped mushrooms.
  • No air fryer? You can bake by placing filled peppers in a baking dish and roast at 375°F for 25–30 minutes.

Nutrition

Calories: 382kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 89mg | Sodium: 801mg | Potassium: 1081mg | Fiber: 8g | Sugar: 11g | Vitamin A: 6127IU | Vitamin C: 240mg | Calcium: 200mg | Iron: 6mg