Air Fryer Taco Stuffed Peppers
Tender bell pepper halves filled with seasoned taco beef, black beans, and salsa, then topped with melted cheddar for a quick, satisfying air-fryer dinner.
Prep: 15 min · Cook: 18 min · Yield: 4 · Method: Air Fryer
Ingredients
- 4 large bell peppers
- 1 pound ground beef
- 1 15-ounce can black beans
- 1 cup salsa
- 1 cup cheddar cheese
- 0.5 medium yellow onion
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon avocado oil
Cooking instructions
- Halve the bell peppers lengthwise and remove the stems, seeds, and membranes. Brush the cut sides lightly with avocado oil. Drain and rinse the black beans. Finely chop the onion. (about 5 min)
- Preheat the air fryer to 375°F for 3 minutes. Meanwhile, cook the ground beef and onion in a skillet over medium-high heat, breaking up the meat, until browned and no longer pink, about 6 minutes. Drain excess grease if needed. (about 6 min) — Medium-high heat
- Stir the chili powder, cumin, garlic powder, salt, and pepper into the beef. Cook for 30 seconds, then stir in the black beans and 1/2 cup of the salsa. Remove from the heat. (about 1 min) — Medium-high heat
- Arrange the pepper halves cut-side up in the air-fryer basket. Divide the beef mixture among them. Air fry until the peppers are tender and the filling is hot, 10 to 12 minutes. (about 12 min) — 375°F
- Top evenly with the cheddar cheese and return to the air fryer until the cheese is melted and bubbling, 2 to 3 minutes. Serve with the remaining 1/2 cup salsa. For food safety, ensure the beef filling reaches 160°F in the center. (about 3 min) — 375°F