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- 12 mini sweet peppers, halved and seeds removed - 1 cup cooked quinoa - 1/2 cup black beans, rinsed and drained - 1/2 cup corn (fresh, canned, or frozen) - 1/2 cup diced tomatoes (fresh or canned, drained) - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/2 cup shredded cheese (cheddar or Monterey Jack) - Chopped fresh cilantro for garnish Gathering the right ingredients makes your stuffed mini peppers shine. I love using mini sweet peppers for their bright colors and mild taste. They are easy to handle and look great on the plate. Cooked quinoa is the perfect base for the filling. It adds protein and a nice texture. Black beans pack in more protein and fiber. Corn adds sweetness and crunch, while diced tomatoes bring juiciness to the mix. Spices like cumin and smoked paprika add deep flavor. Garlic powder and onion powder enhance the savory notes. Don’t forget to season with salt and pepper to make everything pop! Top the stuffed peppers with shredded cheese for that melty goodness. Finally, I love to sprinkle chopped cilantro on top. It adds a fresh touch and bright color. With these ingredients, you’re on your way to a tasty dish that everyone will love. 1. Preheat air fryer Set your air fryer to 375°F (190°C). This helps cook the peppers evenly. 2. Prepare the filling In a mixing bowl, mix 1 cup of cooked quinoa, 1/2 cup black beans, 1/2 cup corn, and 1/2 cup diced tomatoes. Add 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper. Stir well until everything is combined. 3. Stuffing the peppers Halve 12 mini sweet peppers and remove the seeds. Spoon the filling into each pepper half, packing it tightly. Make sure the filling is heaped a bit for extra flavor. 4. Air frying process Place the stuffed peppers in the air fryer basket. Make sure they are in a single layer, so they cook well. Air fry them for 10 to 12 minutes. They should be tender and have crispy edges. 5. Adding cheese and finishing touches After the peppers are cooked, sprinkle 1/2 cup shredded cheese on top of each pepper. Return them to the air fryer for another 2 to 3 minutes. This will melt the cheese and make it bubbly. Once done, take them out and let them cool a bit. For a fresh touch, garnish with chopped cilantro before serving. - Ensuring even cooking: Place the stuffed mini peppers in a single layer in the air fryer. This helps them cook evenly. If you stack them, they may not cook well. - Achieving crispy edges: For crispy edges, air fry the peppers at 375°F (190°C). Cook them for 10-12 minutes. This heat makes the skins crisp and the filling warm. - Preparing in advance: You can make the filling a day ahead. Just store it in the fridge. When you are ready, stuff the peppers and cook them right before serving. - Plate presentation ideas: Use a colorful plate to make your dish pop. Arrange stuffed peppers in a circle. Add a sprinkle of chopped cilantro in the center for a nice touch. - Pairing options (dips and sides): These stuffed peppers go well with many dips. Try salsa, guacamole, or sour cream. For sides, serve with a fresh salad or rice. {{image_2}} You can switch things up with different grains. Instead of quinoa, try brown rice or couscous. Both will add great texture and flavor. You can also change the beans. Chickpeas or lentils work well too. They give a nice twist and add protein. Want some heat? Add jalapeños to the mix. They bring a spicy kick to your peppers. Herbs can change the taste too. Try fresh basil or parsley for a fresh flavor. They add a bright touch to your dish. Mix and match these options for a fun twist on your stuffed mini peppers! To store your leftovers, let the stuffed mini peppers cool first. Place them in an airtight container. Make sure to keep them in the fridge. They stay fresh for up to three days. If you want to enjoy them later, you can reheat them in the air fryer for a few minutes. For the best storage, use glass containers. They keep the flavors strong and are easy to clean. You can also use plastic containers, just ensure they are airtight. Freezing stuffed peppers is a great way to save some for later. To freeze, let the stuffed mini peppers cool completely. Then, arrange them in a single layer on a baking tray. Place the tray in the freezer until they freeze solid. After they freeze, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, take the peppers out of the freezer. Thaw them in the fridge overnight for best results. You can also use the microwave for quick thawing. Once thawed, reheat them in the air fryer until warm. This keeps them nice and crispy. You should air fry the stuffed mini peppers for 10-12 minutes at 375°F (190°C). This time makes them tender and helps the edges crisp up nicely. After that, add cheese and cook for another 2-3 minutes until it melts. Yes, you can use frozen mini peppers. Just thaw them first and drain any extra water. This helps keep the filling from getting too soggy. After thawing, you can follow the same steps to stuff and air fry them. Absolutely! This recipe is already vegetarian since it uses quinoa, beans, and veggies. You can keep it meat-free and still enjoy great taste. If you want more protein, try adding tofu or tempeh to the filling. To spice things up, add diced jalapeños or a few dashes of hot sauce to the filling. You could also use pepper jack cheese instead of cheddar or Monterey Jack. This will give your stuffed mini peppers a nice kick! You can make tasty stuffed mini peppers using simple, fresh ingredients. We covered the key steps: preheating the air fryer, preparing the filling, and stuffing the peppers. Plus, I shared tips to ensure even cooking and achieve a crispy finish. You can even make swaps with grains or beans to fit your taste. Don’t forget about storage options for leftovers, so you can enjoy them later. Experiment with flavors to create your perfect dish. Now it's time to get cooking and savor each bite!

Air Fryer Stuffed Mini Peppers

Spice up your snack game with these delicious Air Fryer Stuffed Mini Peppers! Packed with nutritious quinoa, black beans, and bursting with flavor, these bite-sized treats are perfect for any gathering or a healthy weeknight meal. In just 25 minutes, you can create a colorful, savory dish that's sure to impress. Click through for the full recipe and make your taste buds dance! #AirFryerRecipes #HealthySnacks #MiniPeppers #EasyRecipes
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Ingredients
  

12 mini sweet peppers, halved and seeds removed

1 cup cooked quinoa

1/2 cup black beans, rinsed and drained

1/2 cup corn (fresh, canned, or frozen)

1/2 cup diced tomatoes (fresh or canned, drained)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1/2 cup shredded cheese (cheddar or Monterey Jack)

Chopped fresh cilantro for garnish

Instructions
 

Preheat your air fryer to 375°F (190°C).

    In a mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine all ingredients.

      Spoon the filling into each half of the mini sweet peppers, packing them tightly.

        Place the stuffed mini peppers in the air fryer basket in a single layer, ensuring they are not overcrowded.

          Air fry the peppers for 10-12 minutes or until they are tender and the edges start to crisp up.

            After the initial cooking time, carefully sprinkle shredded cheese on top of each pepper. Return them to the air fryer and cook for an additional 2-3 minutes, until the cheese is melted and bubbly.

              Remove the stuffed peppers from the air fryer and let them cool slightly. Garnish with fresh cilantro before serving.

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

                  - Presentation Tips: Serve on a colorful plate, arranged in a circle with a sprinkle of chopped cilantro in the center for added pop!