Ingredients
4 large bell peppers (any color)
1 lb lean ground beef
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1/2 cup tomato sauce
1/4 cup water (or broth)
1/2 cup cooked rice (optional)
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend), divided
Salt and pepper to taste
Optional toppings: sour cream, salsa, fresh cilantro, diced avocado, jalapeños
Instructions
1. 1. Prepare the Peppers: Wash bell peppers. Cut each in half lengthwise; remove seeds and membranes. Trim a tiny bit off the rounded bottom if needed so they sit flat.
2. 2. Cook the Meat Filling: Heat a large skillet over medium-high heat. Add ground beef; cook until no longer pink (5-7 minutes). Drain excess grease.
3. 3. Sauté Aromatics: Add diced onion to skillet; sauté 3-4 minutes until soft. Add minced garlic; cook 1 minute until fragrant.
4. 4. Season the Filling: Stir in taco seasoning, tomato sauce, and water (or broth). Simmer 5-7 minutes until slightly thickened. If using, stir in cooked rice. Season with salt and pepper to taste.
5. 5. Preheat Air Fryer: Preheat air fryer to 350°F (175°C) for 5 minutes.
6. 6. Stuff the Peppers: Spoon filling into each pepper half. Do not overpack.
7. 7. Add Cheese: Sprinkle half of the shredded cheese over the filling.
8. 8. Air Fry Initial Cook: Place stuffed peppers in a single layer in air fryer basket. Cook for 10-12 minutes.
9. 9. Add More Cheese and Finish: Open air fryer; sprinkle remaining cheese on top. Continue air frying for 3-5 minutes until peppers are tender and cheese is bubbly and golden.
10. 10. Serve: Remove from air fryer; let cool 1-2 minutes. Garnish with desired toppings.
Notes
Pro Tips: Choose uniform bell peppers for even cooking. Preheat air fryer for best results. Drain meat thoroughly to avoid greasy filling. Do not overfill peppers. Arrange in a single layer; cook in batches if needed. Adjust pepper tenderness by adding a few extra minutes. For vegetarian: omit meat, increase rice to 1 cup, and add a can of rinsed black beans. Storage: Refrigerate leftovers in airtight container for 3-4 days; freeze individually wrapped for up to 3 months. Reheat in air fryer at 325°F for 8-12 minutes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Mexican-American
- Diet: Gluten-Free
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 410
- Sugar: 8g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg