Rice & Vegetable Stuffed Peppers

Prep Time

15 minutes

Cook Time

32 minutes



Ninja Logo
Ninja® Foodi™ 4-in-1 Indoor Grill with 4-Quart Air Fryer (AG300)

Viewing recipe for

Ninja® Foodi 4-in-1 Indoor Grill with 4-Quart Air Fryer Model #: AG300

Not your Ninja®?

Find this recipe for your specific model.

Parts & accessories for your product

Coming Soon




Free S+H*


  • 6 red or green bell peppers, top 1/2-inch sections cut off and reserved, seeds and ribs removed from the insides
  • 4 cloves garlic, minced
  • 1 small white onion, peeled, diced
  • 2 bags (8.5 ounces) instant rice, cooked
  • 1 can (10 ounces) red enchilada sauce
  • 1 package (1 ounce) fajita spice mix
  • 1 can (4 ounces) diced green chilis, drained
  • 1/2 cup vegetable stock
  • 1 bag (8 ounces) shredded Colby Jack cheese, divided


  1. Chop the 1/2-inch portions of reserved bell peppers and place in a large mixing bowl. Add all other ingredients to mixing bowl, except whole bell peppers and half the cheese.
  2. Use cooking pot without grill grate or crisper basket installed. Close the hood. Select ROAST, set temperature to 350°F, and set time to 32 minutes. Select START/STOP to begin preheating.
  3. While unit is preheating, spoon the mixture into the peppers, filling them up as fully as possible. If necessary, lightly press mixture down into the peppers to fit more in.
  4. When the unit beeps to signify it has preheated, place peppers, standing upright, in the pot. Close hood and cook for 30 minutes.
  5. After 30 minutes, evenly sprinkle remaining cheese over the top of the peppers. Close hood and cook for the remaining 2 minutes.
  6. When cooking is complete, serve immediately.

A tip from the Ninja® Kitchen Team

This salsa makes a tasty topper for grilled meats, chicken, and fish. It goes great with chips, too.

View similar recipes

Other recipe categories