Step 1

Slice a sliver off the bottom of each peppers, so they stand up. Slice about 1/2-inch off the tops of bell peppers and scoop out the seeds. Chop the tops from around the stem, if desired.

Step 2

Preheat the air fryer to 380°F for 5 minutes.

Step 3

Stand the pepper shells up in the air fryer basket. Cook until mostly tender, about 10 minutes. Pour out any accumulated liquid from inside peppers.

Step 4

While the peppers cook, warm the oil in a large nonstick skillet over medium heat. Add the onion and peppers. Cook, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high and add the beef, garlic, and Italian seasoning. Cook, stirring often, until browned and crumbly, about 4 minutes.

Step 5

Stir in the diced tomatoes, tomato sauce, salt, and pepper. Bring to a boil over medium-high heat. Cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from the heat and stir in the rice. Let cool slightly. Fold in 1 cup of the cheese.

Step 6

Spoon 1 cup of filling into each pepper. Top each with 1 tablespoon of cheese.

Step 7

Air fry at 380°F until the cheese is melted and browned, about 2 minutes.