Greek Air Fryer Stuffed Peppers
Greek Air Fryer Stuffed Peppers are a Mediterranean-inspired dish featuring tender bell peppers stuffed with a savory mixture of quinoa (or rice), crumbled feta cheese, Kalamata olives, and fresh herbs. This healthy, flavorful recipe uses the air fryer to make the peppers crispy on the outside while keeping the stuffing moist and perfectly cooked on the inside. A quick, easy, and delicious meal that’s perfect for busy weeknights or meal prep!
Equipment
- 1 Air fryer (6-quart)
- 1 Large skillet for sautéing
- 1 Medium saucepan for cooking quinoa or rice
- 1 Cutting board and knife for chopping ingredients
- 1 Spoon for stuffing peppers
- 1 Cooking spray (optional for air fryer)
Ingredients
- 4 large bell peppers
- 1 cup quinoa or rice, cooked
- 1/2 cup feta cheese crumbled
- 1/4 cup Kalamata olives chopped
- 1/4 cup onion diced
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1 tablespoon lemon juice optional, for serving
Instructions
- Prepare the peppers: Cut the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly to ensure they can stand upright while cooking. Set aside.
- Cook quinoa or rice: In a medium saucepan, cook quinoa according to package directions (or rice, if preferred). Once cooked, fluff with a fork.
- Sauté the vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking for 2-3 minutes until fragrant and softened.
- Make the filling: Add the cooked quinoa (or rice) to the skillet, followed by the crumbled feta, chopped olives, parsley, oregano, and a pinch of salt and pepper. Stir to combine and cook for 2 more minutes to let the flavors meld.
- Stuff the peppers: Carefully stuff each bell pepper with the quinoa mixture, packing it gently but tightly.
- Air fry the peppers: Preheat the air fryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray and arrange the stuffed peppers inside. Drizzle with the remaining 1 tablespoon of olive oil. Air fry for 12-15 minutes or until the peppers are tender and the tops are golden brown.
- Serve and enjoy: Remove the peppers from the air fryer and let them cool for a few minutes. Garnish with fresh parsley or a squeeze of lemon juice before serving.
Notes
- Customizations: You can swap quinoa with rice or couscous, or even add ground lamb or chicken to the stuffing for a non-vegetarian option.
- For Vegan Option: Use dairy-free feta or leave out the feta entirely and add more veggies like zucchini or mushrooms.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days. Reheat in the air fryer for the best texture.
- Freezing: Stuffed peppers can be frozen before or after cooking. If freezing before cooking, wrap them tightly and store in a freezer bag for up to 3 months. Air fry from frozen, adding 3–5 extra minutes to the cook time.
- Adjust seasoning: Feel free to adjust the salt, pepper, and herbs according to your taste. You can also sprinkle some extra feta on top just before serving for added richness.