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Air-Fryer Chicken Pesto Stuffed Peppers

Total Time

Prep: 10 min. Cook: 40 min.


4 servings

On busy weeknights, I don’t want to spend more than 30 minutes preparing dinner, nor do I want to wash a towering pile of dishes. These air-fryer stuffed peppers deliver without having to sacrifice flavor! —Olivia Cruz, Greenville, South Carolina
Air-Fryer Chicken Pesto Stuffed Peppers Recipe photo by Taste of Home


  • 4 medium sweet yellow or orange peppers
  • 1-1/2 cups shredded rotisserie chicken
  • 1-1/2 cups cooked brown rice
  • 1 cup prepared pesto
  • 1/2 cup shredded Havarti cheese
  • Fresh basil leaves, optional


  1. Preheat air fryer to 400°. Cut peppers lengthwise in half; remove stems and seeds. In batches, place peppers in a single layer on tray in air-fryer basket. Cook until skin starts to blister and peppers are just tender, 10-15 minutes. Reduce air fryer temperature to 350°.
  2. Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture. In batches, cook until heated through, about 5 minutes. Sprinkle with cheese; cook until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

Nutrition Facts

2 stuffed pepper halves: 521 calories, 31g fat (7g saturated fat), 62mg cholesterol, 865mg sodium, 33g carbohydrate (7g sugars, 5g fiber), 25g protein.

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