Stuffed peppers are one of those weeknight wonders that check every box: comforting, colorful, and loaded with goodness. This version swaps meat for a satisfying quinoa, black bean, and veggie filling that’s both hearty and wholesome. Topped with a layer of melty cheese and crisped in the air fryer, they’re a lighter twist on the classic.

These peppers are packed with protein and fiber, making them a smart choice for vegetarian dinners or meatless Mondays. The combination of tomatoes, beans, spices, and fluffy quinoa creates a filling that’s full of flavor and texture. Plus, they’re naturally gluten-free and easy to customize.

Best of all? The air fryer crisps the edges perfectly and melts the cheese into a bubbly topping—all in under 20 minutes. Serve them as-is, or pair with a green salad or avocado for an easy, balanced meal the whole family will love.

Servings: 4

Nutrition: 350–400 calories per serving

Ingredients

• Bell peppers
• Cooked quinoa
• Black beans
• Diced tomatoes
• Onion and garlic
• Ground cumin and paprika
• Shredded cheese (cheddar or Monterey Jack)
• Olive oil
• Salt and pepper

Instructions

• Prep the Peppers: Halve and deseed the bell peppers. Brush with oil.
• Make the Filling: Sauté onion and garlic, then add cooked quinoa, beans, tomatoes, and spices. Simmer until combined.
• Stuff the Peppers: Spoon the filling into each pepper half and top with shredded cheese.
• Air Fry: Cook at 360°F for 12–15 minutes until the peppers are tender and cheese is golden.

Substitutions & Variations

• Use Rice Instead: Substitute cooked brown or white rice for quinoa.
• Add Protein: Mix in cooked ground turkey or tofu for extra protein.
• Swap the Cheese: Try mozzarella, feta, or a vegan cheese alternative.

What Equipment You’ll Need

• Skillet
• Spoon or spatula
• Air fryer
• Cutting board and knife
• Measuring cups

Storage & Reheating Guidelines

• Storage: Store leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the air fryer or microwave until hot. Add a splash of broth or water to prevent the filling from drying out.

Top Tips

• Soften the Peppers First: Lightly pre-cook the pepper halves for 2–3 minutes if you prefer a softer texture.
• Don’t Overfill: Leave a little space at the top so the filling doesn’t spill during cooking.
• Use a Spoon to Pack: Use the back of a spoon to press the filling in tightly.
• Spray the Basket: A quick oil spray keeps the bottoms from sticking.

Frequently Asked Questions

• Can I make this ahead of time?
  Yes! You can prep and stuff the peppers a day in advance. Store them covered in the fridge, then air fry just before serving.
• Do I need to cook the peppers first?
  Not necessarily. Air frying softens them nicely, but if you prefer a more tender pepper, par-cook them in boiling water or microwave them for a few minutes first.
• What if I don’t have quinoa?
  You can use rice, couscous, or even orzo as a base. Just be sure it’s pre-cooked before mixing into the filling.
• Can I freeze these stuffed peppers?
  Yes, they freeze well. Wrap tightly in foil or store in freezer containers. Reheat from frozen in the air fryer or oven until hot throughout.

Related Recipes

• Air Fryer Falafel: Crispy, herb-packed falafel made healthier in the air fryer—great in wraps or salads.
• Mini Naan Pizzas: Quick, cheesy, and endlessly customizable—these air-fried mini pizzas are ready in minutes.

Food Safety Guidelines

• Cook Quinoa Thoroughly: Be sure grains are fully cooked before stuffing.
• Avoid Cross-Contamination: Use clean utensils and cutting boards when handling vegetables and cooked ingredients.
• Refrigerate Promptly: Cool leftovers quickly and refrigerate within 2 hours.
• Check Temperature: Filling should be steaming hot before serving.