Air Fryer Stuffed Peppers with Quinoa and Black Beans
These vibrant air fryer stuffed peppers are packed with protein-rich quinoa, hearty black beans, and fresh spring vegetables for a wholesome weeknight dinner. The air fryer creates perfectly tender peppers with slightly charred edges in a fraction of the time of traditional baking.
Ingredients
- 4 large bell peppers (mixed colours)
- 200g quinoa, rinsed
- 400ml vegetable stock
- 1 can (400g) black beans, drained and rinsed
- 150g sweetcorn kernels
- 1 medium courgette, finely diced
- 1 small red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chilli powder
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- Salt and black pepper to taste
- Fresh coriander, chopped, for garnish
- 1 ripe avocado, sliced, for serving
Instructions
Cook quinoa in vegetable stock according to package instructions, about 15 minutes, then fluff with a fork and set aside to cool slightly.
Cut the tops off the bell peppers and remove the seeds and membranes. Trim the bottoms slightly if needed so they stand upright.
Heat 1 tablespoon olive oil in a pan over medium heat. Sauté the red onion and courgette for 3-4 minutes until softened. Add garlic and cook for 1 minute more.
In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, sweetcorn, cumin, smoked paprika, chilli powder, remaining olive oil, and lime juice. Season with salt and pepper to taste.
Stuff each pepper generously with the quinoa mixture, pressing down gently to pack the filling.
Preheat the air fryer to 180°C (360°F) for 3 minutes.
Lightly spray or brush the outside of the peppers with a little olive oil. Place stuffed peppers in the air fryer basket, ensuring they don't touch.
Air fry at 180°C (360°F) for 15-18 minutes until the peppers are tender and slightly charred on the edges.
Remove carefully from the air fryer and let rest for 2 minutes. Garnish with fresh coriander and serve with sliced avocado on the side.
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