Stuffed Peppers with Quinoa and Cheese
These air fryer stuffed peppers are filled with hearty quinoa, black beans, and veggies, then topped with cheese for a fast and flavorful vegetarian meal.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Main Course
Keyword: air fryer recipe, easy dinner recipe, easy lunch recipe, lunch recipe, quick dinner recipe, quick lunch recipe, weeknight dinner recipes
Servings: 4
Skillet
Cutting board and knife
Air fryer
Measuring cups
Spoon or spatula
- 2 large bell peppers halved and seeded
- 1 cup cooked quinoa
- 1/2 cup canned black beans rinsed and drained
- 1/2 cup canned diced tomatoes drained
- 1/4 cup chopped onion
- 1 garlic clove minced
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1/2 cup cheddar or Monterey Jack cheese shredded
- 1 tbsp olive oil
- salt and pepper to taste
Halve and deseed the bell peppers. Lightly brush with oil and set aside.
In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes.
Stir in quinoa, black beans, tomatoes, cumin, paprika, salt, and pepper. Simmer for 3–5 minutes.
Spoon the mixture into the pepper halves and top each with shredded cheese.
Place stuffed peppers in the air fryer basket. Cook at 360°F for 12–15 minutes, until cheese is melted and edges are slightly browned.
Serve warm with a side salad or avocado.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Reheating: Reheat in the air fryer or microwave with a splash of water to prevent drying.
Top Tips: Pre-soften peppers if you prefer them tender. Don’t overfill to avoid spillage. Use the back of a spoon to pack filling firmly. Spray air fryer basket to prevent sticking.