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dinner · mexican

Cheesy Air Fryer Black Bean & Rice Stuffed Peppers

Prep: 20 min
Cook: 10 min
Total: 30 min
Yield: 2 servings
Cheesy Air Fryer Black Bean & Rice Stuffed Peppers

Ingredients Tap to check off

Instructions

1
Combine the jasmine rice, cold water, and a pinch of salt in a small pot with a lid and bring to a boil over high heat.
2
Preheat the air fryer to 375°F (190°C) for 3 minutes.
3
While the air fryer heats, halve the bell peppers from top to bottom through the stems and pull out the seeds and white ribs.
4
Rub the pepper halves all over with olive oil and sprinkle the cut sides with salt.
5
Once the water boils, stir the rice once, cover, and reduce the heat to low to simmer for 13 minutes.
6
Lay the pepper halves cut-side up in a single layer in the hot basket and air fry 10 minutes until the skins blister and the flesh starts to soften.
7
While the peppers cook, finely dice the onion and mince the garlic, keeping the garlic in its own pile.
8
Rinse the black beans in a colander under cold water, shake well, and leave them to drain.
9
Set a 10-inch skillet over medium heat with the remaining olive oil for 1 minute until it shimmers.
10
Add the diced onion and cook 4 minutes, stirring often, until soft, translucent, and just golden at the edges.
11
Stir in the garlic, cumin, and chili powder and cook 45 seconds until fragrant and the spices darken slightly.
12
Add the drained beans, frozen corn, and diced tomatoes with their juices, then simmer 4 minutes until the corn is hot and the juices thicken.
13
While the filling simmers, pull the rice off the heat once the water is absorbed and the grains are tender, then fluff with a fork.
14
Stir the rice into the skillet until every grain is coated in the saucy beans, then take the pan off the heat.
15
Spoon the filling into the softened pepper halves in the basket, mounding it high, and top each with shredded cheese.
16
Air fry at 375°F for 5 to 6 minutes until the cheese is melted and bubbling and the peppers yield easily to a knife tip.
17
While the peppers finish, chop the cilantro and cut the lime into wedges.
18
Lift two pepper halves onto each plate with tongs, spoon any extra filling alongside, scatter with cilantro, and serve with lime wedges for squeezing.
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