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Air Fryer Chicken Stuffed Peppers

Make the best Air Fryer Chicken Stuffed Peppers filled with your favorite toppings and Salsa Chicken!
5 from 1 vote
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Air Fryer Chicken Recipes
Cuisine American
Servings 6
Calories 206 kcal


  • 6 Bell Peppers (Any Color)
  • 1 Cup Salsa Chicken
  • 1 Cup Cooked White Rice
  • 1 Cup Black Beans (Rinsed and Drained)
  • 1/4 Cup Shredded Mexican Cheese
  • 1/4 Cup Cotija Cheese

How to Make Salsa Chicken:

  • 4 Boneless, Skinless Chicken Breast or Thighs
  • 2 Tbsp Taco Seasoning
  • 2 Cups Salsa


  • This recipe uses prepared Salsa Chicken, please see the link to prepare this in advance. This chicken is packed with flavor which will enhance the flavor of the stuffed peppers.
  • Cut the tops off the peppers and clean the seeds out.
  • In a bowl, add the chicken, cooked rice, and black beans.
  • Mix this well and stuff each of the peppers with the filling.
  • Place the peppers evenly in the air fryer, this may need to be done in batches of 3 if they did not all fit.
  • Cook at 360*F in the Air Fryer for 10 minutes.
  • Carefully open the lid and top with cheese and cook an additional 2-5 minutes until the peppers are soft.
  • Carefully remove and serve.

To Make Salsa Chicken:

  • If making in the Ninja Foodi or Instant Pot, coat the pot with Grapeseed Oil Cooking Spray. If you are using a Slow Cooker, do this as well.
  • Place the chicken on the bottom, top evenly with taco seasoning and then evenly pour the salsa over the chicken.
  • Secure the pressure cooker lid if needed and set the nozzle to SEAL.
  • If you are using the Slow Cooker, cook on low for 8 hours.
  • If you are using the Ninja Foodi or Instant Pot and using chicken breast cook for 10 minutes on HIGH.
  • If you are using the Ninja Foodi or Instant Pot and using chicken thighs cook for 12 minutes on high.
  • If using the slow cooker when the 8 hours are up simply shred up the chicken and move on with the pepper instructions.
  • If using the Ninja Foodi or Instant Pot - Do nothing after the timer goes off and let it naturally release for 5 minutes. Carefully move the nozzle to VENT and let all the pressure release, then shred and carry on with the pepper instructions.
  • Remember with whichever method you choose...the chicken must have an internal temperature of at least 165*F to be considered fully cooked.


This recipe uses Salsa Chicken, please see these posts for Salsa Chicken.
It can be made in the Slow Cooker, Ninja Foodi, or Instant Pot.
Chicken Tacos (use the Chicken)
Ninja Foodi Salsa Chicken
Fiesta Mexican Cheese can be used to top them with along with Cotija Cheese.


Serving: 1ServingCalories: 206kcalCarbohydrates: 22gProtein: 12gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 44mgSodium: 107mgPotassium: 447mgFiber: 5gSugar: 5gVitamin A: 3785IUVitamin C: 152mgCalcium: 53mgIron: 1mg
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