Slice the top of each pepper and dice the tops. Set aside the diced tops. Deseed the remaining whole pepper.

Heat oil in a large skillet over medium-high heat. Add onions and the diced pepper tops and cook for 6-7 minutes until softened and browned. Add beef and cook until browned, breaking into small pieces. Add garlic and cook for another 1 minute until fragrant. Add tomato sauce, 1½ teaspoons Italian seasoning, paprika, salt and pepper. Bring mixture to a low boil and continue to cook over medium-high heat until the sauce has thickened, about 5 minutes, stirring occasionally. Remove from heat, add the cooked rice, and toss to combine.

Preheat the air fryer to 360°F for about 5 minutes.

Spoon 1 to 1 ¼ cups of filling into each pepper, packing them tightly. Place the stuffed peppers into the air fryer basket and cook for 10 minutes.

Open the air fryer. Top each pepper with shredded cheese and remaining ½ teaspoon Italian seasoning and air fry for an additional 2 minutes until the cheese is melted, browned, and bubbly.