Air Fryer Recipe
Crispy Pizza Stuffed Bell Peppers
Crispy pizza stuffed bell peppers, quick to put together and just right for cooking in the air fryer.
Ingredients
- 2 large bell peppers (any colour of your choice)
- 200g mozzarella cheese, shredded
- 100g cooked Italian sausage or pepperoni slices
- 100g pizza sauce
- 50g black olives, sliced
- 50g mushrooms, sliced
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Method
- Preheat your air fryer to 180°C (356°F).
- Wash the bell peppers, cut them in half lengthways, then remove the seeds and membranes.
- Spoon a tablespoon of pizza sauce inside each bell pepper half.
- Layer in the cheese, sausage or pepperoni, olives and mushrooms, then sprinkle over the Italian seasoning, salt and pepper.
- Finish with more cheese on top.
- Place the stuffed peppers in the air fryer basket, making sure they are not overcrowded.
- Air fry for 10-12 minutes, until the cheese is golden and bubbling.
- Take them out of the air fryer, leave to cool for a few minutes, then serve.
Why this works in an air fryer
Halved peppers act as edible trays: the air fryer’s fast convection drives moisture off the cut edges while heat softens the walls. Keeping sauce modest prevents pooling, and the top layer of mozzarella browns as its surface dries and fat separates; cured meats render lightly, adding crisp edges without needing a pizza base.
Equipment notes
Assumes a 5–6 litre basket fitting four pepper halves in one layer with space between them; in a single-drawer model cook in batches if they touch, while dual-zone fryers often need the halves rotated or the drawers swapped halfway because the rear corners and separate fans brown unevenly.
Common pitfalls
- Watery puddle under the cheese by minute 10? The mushrooms, sauce or peppers are releasing too much moisture; use less sauce, slice mushrooms thinner, or pre-air-fry the empty pepper halves for 3 minutes before filling.
- Cheese browned but pepper still firm and squeaky? The filling is insulating the pepper; lower to 170°C and add 3–5 minutes so the pepper softens before the topping overcolours.
- Pepper halves tipping and losing filling? The bases are too rounded or overcrowded; trim a very thin strip from the outside curve to stabilise them and leave airflow gaps between halves.
- Pepperoni edges burning before the cheese bubbles? The slices are sitting too high in the airflow; tuck them under the top cheese layer or reduce to 170°C for the final few minutes.
Variations & substitutions
- Use mini sweet peppers for party portions; they cook faster, so start checking at 7–8 minutes and use less sauce to avoid overflow.
- Swap sausage or pepperoni for cooked chicken or ham; these leaner toppings render less fat, so the top may brown slightly less but the peppers stay cleaner.
- Use cheddar mixed with mozzarella for a stronger flavour; cheddar browns faster, so watch from minute 8 to prevent oily scorching.
- Replace mushrooms with sweetcorn or roasted red onion; both add sweetness, but drain or pat them dry first because extra moisture can stop the cheese crisping.
Storage & reheating
Keep leftovers covered in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 5–7 minutes until the cheese re-melts and the pepper is hot through.
Nutrition
Calories: 250
