Pimientos rellenos are a beloved Spanish tapas classic: small, sweet peppers stuffed with a savory filling, often tuna or meat, then baked or fried. Making them in the air fryer gives you the same tender pepper and golden, flavorful filling with far less oil and a fraction of the time. This recipe uses a simple, satisfying beef and rice filling with a rich tomato sauce, all cooked to perfection in your air fryer.
Ingredients
- 12 small piquillo peppers or 8 small sweet Italian peppers (about 12 oz / 340 g total)
- 1 tbsp (15 ml) olive oil, plus more for brushing
- 1 small onion, finely chopped (about 1/2 cup / 75 g)
- 2 cloves garlic, minced
- 8 oz (225 g) ground beef (80/20)
- 1/2 cup (95 g) cooked white rice (from 1/4 cup dry)
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp salt, plus more to taste
- 1/4 tsp black pepper
- 1 cup (240 ml) tomato sauce (or crushed tomatoes)
- 1/4 cup (25 g) grated Manchego or Parmesan cheese (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your air fryer to 375°F (190°C) for 3 minutes.
- If using whole piquillo peppers, carefully slit them lengthwise and remove seeds. If using sweet Italian peppers, cut off the tops, remove seeds and membranes, and rinse inside. Pat dry with paper towels.
- In a skillet over medium heat, warm the olive oil. Add the onion and cook until softened, about 4 minutes. Add the garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
- Stir in the cooked rice, smoked paprika, cumin, salt, and black pepper. Cook for 1 minute to combine. Remove from heat and let cool slightly.
- Spoon the filling into the peppers, packing gently. You may have a little extra filling; set aside.
- Brush the outside of the peppers with a little olive oil. Place them in the air fryer basket in a single layer, leaving space between them.
- Air fry at 375°F (190°C) for 10 minutes.
- While the peppers cook, warm the tomato sauce in a small saucepan or in the microwave.
- After 10 minutes, spoon the warm tomato sauce over the peppers. If using cheese, sprinkle it on top.
- Return to the air fryer and cook for another 5-7 minutes, until the cheese is melted and the peppers are tender and lightly blistered.
- Let rest for 2-3 minutes before serving. Garnish with fresh parsley if desired.
Tips
- Pepper choice: Piquillo peppers are small, sweet, and already roasted; they cook quickly. Sweet Italian peppers (also called frying peppers) hold their shape better and have a bit more bite. Both work; just adjust cooking time slightly—piquillos may need 1-2 minutes less.
- Make ahead: You can assemble the stuffed peppers a day in advance and keep them covered in the fridge. Add 2-3 minutes to the cooking time since they start cold.
- Don’t overstuff: Leave a little room at the top of each pepper because the filling expands slightly as it cooks. Overstuffed peppers can burst open.
- No air fryer? Bake in a 375°F (190°C) oven for 20-25 minutes, or until the peppers are tender and the filling is hot.
Serving Suggestions
Serve these pimientos rellenos as a tapa with crusty bread to soak up the sauce, or as a main course with a simple green salad and some roasted potatoes. They also pair well with a dollop of sour cream or a sprinkle of fresh herbs.
Variations
- Classic Tuna Version: Replace the beef with 2 cans (5 oz / 140 g each) of well-drained tuna. Mix with the onion, garlic, rice, and seasonings, and omit the browning step.
- Vegetarian: Swap the beef for 1 cup (150 g) of cooked lentils or black beans, or use a plant-based ground meat substitute.
- Add cheese: Stir 1/4 cup (30 g) of shredded Manchego or mozzarella into the filling before stuffing for extra creaminess.
- Spicy kick: Add a pinch of cayenne pepper or a chopped fresh chili to the filling, or use a spicy tomato sauce.
Storage and Reheating
Refrigerate any leftovers in an airtight container within 2 hours of cooking. They will keep for up to 3-4 days. To reheat, place the peppers in the air fryer at 350°F (175°C) for 5-7 minutes, or until heated through to an internal temperature of 165°F (74°C). You can also reheat in the microwave, but the peppers will be softer.
Frequently Asked Questions
Can I use frozen peppers? Yes, but thaw them completely and pat them very dry before stuffing. Increase the cooking time by about 3-4 minutes.
What if I don’t have piquillo peppers? Any small, sweet pepper works—try padrón peppers (though they are usually served whole), shishito peppers, or even mini bell peppers. Just adjust the cooking time based on size.
Can I make this gluten-free? Yes, this recipe is naturally gluten-free as long as you use gluten-free tomato sauce and spices. Check labels if you are sensitive.
Do I need to cook the rice first? Yes, use fully cooked rice. Uncooked rice will not soften enough in the air fryer and will remain crunchy.
Can I use ground turkey or chicken? Absolutely. Ground turkey or chicken works well; just ensure it reaches an internal temperature of 165°F (74°C) as per USDA FSIS guidelines.
Why are my peppers soggy? Sogginess can happen if the peppers release too much water or if you overcrowd the basket. Make sure to dry the peppers thoroughly and leave space between them so air can circulate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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