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Air Fryer Taco Stuffed Peppers - A Fast, Flavor-Packed Weeknight Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Bell peppers (4 large): Any color works. Red, yellow, and orange are sweeter; green is more savory.
  • Ground meat (1 pound): Beef, turkey, chicken, or plant-based ground.
  • Cooked rice (1 cup): White, brown, or cauliflower rice for a lighter option.
  • Black beans (1 cup, drained and rinsed): Adds fiber and creaminess.
  • Corn kernels (1/2 cup): Fresh, canned, or frozen.
  • Diced onion (1/2 cup): Yellow or white.
  • Garlic (2 cloves, minced): Fresh or 1/2 teaspoon garlic powder.
  • Tomato sauce (1/2 cup): Or salsa for extra kick.
  • Taco seasoning (2–3 tablespoons): Store-bought or homemade.
  • Shredded cheese (1 to 1 1/2 cups): Cheddar, Monterey Jack, or a Mexican blend.
  • Olive oil (1 tablespoon): For sautéing.
  • Salt and pepper: To taste.
  • Optional toppings: Sour cream or Greek yogurt, avocado, cilantro, lime wedges, sliced jalapeños, hot sauce.

Method
 

  1. Prep the peppers: Slice the bell peppers in half lengthwise and remove seeds and membranes. Lightly brush or spray the inside with oil. Set aside.
  2. Preheat the air fryer: Set it to 360°F (182°C) for 3–5 minutes so it’s hot when the peppers go in.
  3. Cook the filling: In a skillet over medium heat, warm the olive oil. Add onion and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Brown the meat: Add ground meat to the skillet. Cook, breaking it up, until no longer pink. Drain excess fat if needed.
  5. Season and simmer: Stir in taco seasoning, tomato sauce (or salsa), black beans, and corn. Simmer 2–3 minutes until thickened and well combined. Taste and adjust salt and pepper.
  6. Stir in rice: Add cooked rice and mix until evenly distributed. If it looks dry, add a splash more tomato sauce or a tablespoon of water.
  7. Fill the peppers: Spoon the taco mixture into each pepper half, packing it in. Top generously with shredded cheese.
  8. Air fry: Arrange peppers in a single layer in the air fryer basket. Cook at 360°F (182°C) for 10–14 minutes, or until peppers are tender and the cheese is melted and slightly golden. Thicker peppers may need an extra 2–3 minutes.
  9. Finish and serve: Let cool for a couple of minutes. Add toppings like sour cream, avocado, cilantro, and a squeeze of lime.