Air Fryer Stuffed Peppers with Meat, Rice, and Black Beans
Upright peppers air fry with a cooked meat-and-rice filling, salsa, beans, and corn, then receive melted cheese.
Ingredients
Main Ingredients
- 4 bell peppers
- 1 cup cooked rice
- 1 cup ground beef or turkey
- 1 cup black beans, drained and rinsed
- 1 cup corn, drained
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup shredded cheese Cheddar or Monterey Jack.
- Salt and pepper, to taste
Instructions
Method
- In a nonstick skillet over medium heat, cook the measured ground beef or turkey, breaking it into crumbles, until beef reaches 160°F or turkey reaches 165°F. Drain excess fat.
- Preheat the air fryer to 370°F. Remove the tops, seeds, and membranes from four peppers, leaving their bases intact so they stand upright.
- Combine the cooked meat, cooked rice, drained beans and corn, salsa, cumin, garlic powder, and onion powder. Season with salt and pepper.
- Divide the filling evenly among the four peppers without packing it tightly. Arrange upright with space around them and air fry for 12–15 minutes per batch, continuing until the shells are tender and the center filling reaches 165°F.
- Top each pepper with 1/4 cup shredded cheese and air fry for another 2–3 minutes, until melted. Serve one pepper per portion.
Notes
- Refrigerate promptly in shallow, covered containers at 40°F or below; use within 3–4 days.
- Reheat portions to 165°F, adding a little water or broth if needed.