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- 4 large bell peppers (any color) - 1 cup cooked quinoa - 1 cup black beans, rinsed and drained - 1 cup corn (fresh, frozen, or canned) - 1 cup diced tomatoes (canned or fresh) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ cup shredded cheese (cheddar or pepper jack) - Salt and pepper to taste - Fresh cilantro or parsley for garnish Stuffed peppers are a great dish for many reasons. They pack a lot of flavor and nutrients. Plus, you can customize them to fit your taste. Let’s break down each ingredient. 1. Bell Peppers: Choose large peppers in any color. They hold the filling well. Red, yellow, or green peppers add sweetness and color. 2. Quinoa: This grain is a great base. Quinoa is high in protein and fiber. It makes the filling hearty and satisfying. 3. Black Beans: Rinsed and drained, these beans add protein and texture. They make the dish filling while keeping it plant-based. 4. Corn: Whether fresh, frozen, or canned, corn adds sweetness and crunch. It balances the flavors and colors. 5. Diced Tomatoes: These add moisture and a slight acidity. They enhance the overall taste of the filling. 6. Spices: Cumin, smoked paprika, and garlic powder bring warmth and depth. They make every bite flavorful. 7. Cheese: Shredded cheese on top makes the dish creamy. Cheddar or pepper jack adds a nice kick. 8. Salt and Pepper: These basic seasonings enhance all the flavors. Adjust them to your liking. 9. Garnish: Fresh cilantro or parsley adds color and brightness. It also brings a fresh taste to the dish. By mixing these ingredients, you create a tasty and colorful filling. Each bite is sure to make you smile! - First, take the bell peppers and cut the tops off. - Remove the seeds and any white parts inside. - Set the prepared peppers aside for later. - In a big bowl, combine the cooked quinoa with black beans. - Add corn and diced tomatoes to the mix. - Sprinkle in cumin, smoked paprika, and garlic powder. - Stir well and season with salt and pepper to taste. - Mix until everything is evenly combined. - Start packing the filling into each bell pepper. - Press down gently to fill them well. - Leave some space at the top for cheese. - Next, place the stuffed peppers upright in the air fryer basket. - If your air fryer needs it, preheat to 375°F (190°C). - Air fry the peppers at 375°F (190°C) for 10-12 minutes. - Check if the peppers are tender and the filling is hot. - In the last 2 minutes, you can add more cheese on top to melt. - Carefully take the stuffed peppers out and let them cool slightly. To cook stuffed peppers evenly, arrange them upright. This helps hot air circulate. Keep them spaced apart for better airflow. If your air fryer has a rack, use it for multiple layers. To check if the peppers are done, poke them with a fork. The fork should slide in easily. Look for soft skin and a warm filling. If they need more time, add a minute or two. Watch closely to avoid burning. To make your stuffed peppers pop, add spices. Cumin and smoked paprika give warmth. You can also try oregano or chili powder for a kick. Fresh herbs like basil or thyme can add brightness. For toppings, consider adding more cheese right before finishing. You might also try avocado or a dollop of sour cream. Chopped green onions or salsa can add freshness. Be creative and mix flavors you enjoy. Air fryers can differ in how they cook. Some are faster than others. If you have a smaller air fryer, check your peppers sooner. For larger peppers, you may need to add a few minutes. Adjust cooking times based on how full your air fryer is. A crowded basket can slow cooking. If your peppers are stuffed extra full, allow for more time as well. Always check for tenderness and warm filling. {{image_2}} You can get creative with your stuffed peppers. If you want to swap quinoa, rice works great. You can use white, brown, or even wild rice. Each brings a different texture. Other vegetables also make for fun fillings. Try zucchini or mushrooms for a unique twist. They add moisture and taste. You can also use lentils or chickpeas for added protein. These stuffed peppers can fit many diets. They are naturally vegetarian and gluten-free. For a vegan option, skip the cheese or use a plant-based alternative. If you want more protein, add ground turkey or beef to the filling. Just cook the meat before mixing it with the other ingredients. You can also use tofu for a plant-based protein boost. Stuffed peppers can take on many flavors. For a Mediterranean twist, add feta cheese and olives. You can also mix in herbs like oregano and basil. For a Mexican flair, use taco seasoning and top with salsa. Black beans and corn pair well for this style. The options are endless. I love experimenting with different cuisines to keep it exciting! To keep your stuffed peppers fresh, place them in an airtight container. Allow them to cool before sealing. They will stay good in the fridge for about 3 to 5 days. If you want to enjoy them later, consider freezing them for longer storage. For freezing, you can freeze both cooked and uncooked stuffed peppers. Wrap each one tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer. To reheat frozen cooked peppers, simply place them in the air fryer at 375°F (190°C) for about 15-20 minutes. If they are uncooked, air fry them at the same temperature for 12-15 minutes or until they are tender. Stuffed peppers pair well with a side salad or some crusty bread. You can also serve them with a drizzle of sour cream or a dollop of guacamole on top. For a twist, try cutting the peppers in half and serving them in a bowl with the filling on top. This makes for a fun and colorful meal! You can tell if your stuffed peppers are done by checking a few things: - The peppers should feel soft but not mushy. - The filling must be hot all the way through. - If you have cheese on top, it should be melted and bubbly. These signs mean your dish is ready to enjoy! Yes, you can make stuffed peppers ahead of time! Here’s how: - Prepare the peppers and the filling as directed but do not cook them. - Store the stuffed peppers in the fridge for up to 24 hours. - To reheat, air fry them at 375°F for about 8-10 minutes. This method keeps your meal fresh and tasty! The best air fryer temperature for stuffed peppers is 375°F (190°C). - This temperature cooks the peppers evenly and makes them tender. - If your air fryer model runs hot, you might lower the temp to 350°F (175°C). - Always check your peppers for doneness to prevent overcooking. This ensures your meal is perfect every time! You now have a clear guide to making delicious stuffed peppers in an air fryer. We covered the ingredients, step-by-step cooking instructions, and helpful tips to enhance flavor and texture. You can adapt the recipe to fit your taste or diet. Don’t forget to store leftovers properly for future meals. Enjoy experimenting with different flavors and serve these tasty peppers with your favorite sides. Happy cooking!

Air Fryer Stuffed Peppers

Delight your taste buds with these scrumptious Air Fryer Stuffed Peppers! Packed with quinoa, black beans, corn, and topped with melty cheese, this easy recipe brings vibrant flavors and healthy ingredients together in just 25 minutes. Perfect for a quick and nutritious meal, these stuffed peppers are a must-try. Click through for the full recipe and make dinner exciting tonight! #AirFryerRecipes #StuffedPeppers #HealthyEating #DinnerInspo
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Ingredients
  

4 large bell peppers (any color)

1 cup cooked quinoa

1 cup black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ cup shredded cheese (cheddar or pepper jack)

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

Start by preparing the bell peppers. Cut the tops off each pepper and remove the seeds. Set them aside.

    In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, and half of the cheese. Mix well to combine and season with salt and pepper to taste.

      Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in. Leave a little space at the top for the cheese.

        Place the stuffed peppers upright in the air fryer basket. If your air fryer requires preheating, do so at 375°F (190°C).

          Air fry the peppers at 375°F (190°C) for 10-12 minutes, or until the peppers are tender and the filling is heated through. If desired, add the remaining cheese on top in the last 2 minutes of cooking to let it melt.

            Once done, carefully remove the stuffed peppers from the air fryer and let them cool slightly. Garnish with fresh cilantro or parsley before serving.

              Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4