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Air fryer vegetarian stuffed peppers with roasted red bell peppers filled with quinoa, tomatoes, melted cheese, fresh green onions, and basil, served as a healthy meatless dinner.
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Air Fryer Stuffed Peppers Vegetarian – Easy, Flavorful, and Weeknight-Friendly

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4

Ingredients

  • 4 medium bell peppers any color, tops sliced off and seeds removed
  • 1 cup cooked quinoa or brown rice
  • 1 cup canned black beans drained and rinsed
  • 1/2 cup corn kernels frozen or canned
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup diced tomatoes canned, drained, or fresh
  • 1/2 cup shredded cheese mozzarella, Monterey Jack, or cheddar, plus more for topping
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes optional
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Fresh cilantro or parsley chopped, for garnish
  • Lime wedges or a dollop of Greek yogurt for serving optional

Instructions

  • Prep the peppers: Slice off the tops, remove seeds and membranes, and trim the bottoms slightly if needed so they stand upright. Brush the outsides lightly with olive oil.
  • Preheat the air fryer: Set to 360°F (182°C) for 3 minutes so the basket is warm and ready.
  • Sauté aromatics: In a skillet over medium heat, add 1 tablespoon olive oil.
  • Cook onion for 3–4 minutes until soft, then add garlic for 30 seconds until fragrant.
  • Build the filling: Stir in tomatoes, tomato paste, cumin, smoked paprika, oregano, and red pepper flakes. Cook 2 minutes to thicken slightly.
  • Mix it all together: Add quinoa, black beans, and corn. Season with salt and pepper.
  • Remove from heat and fold in 1/2 cup shredded cheese.
  • Stuff the peppers: Spoon the filling into each pepper, packing it in gently. Top with a little extra cheese.
  • Air fry, round one: Arrange peppers upright in the basket (work in batches if needed). Air fry at 360°F (182°C) for 10–12 minutes until peppers are tender and cheese is melted.
  • Brown the tops: Increase heat to 380°F (193°C) for an additional 2–4 minutes to get a golden, bubbly top.
  • Watch closely to avoid over-browning.
  • Finish and serve: Let rest 2 minutes. Garnish with cilantro or parsley. Serve with lime wedges or a spoon of Greek yogurt if you like.