How to Make Southwest Black Bean & Chicken Stuffed Peppers
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Heat olive oil in a skillet over medium heat and cook ground chicken with red onion, cumin, chili powder, salt, and black pepper until no longer pink, about 5 minutes.
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Stir in black beans and corn; cook for 2 more minutes.
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Stuff each pepper half with the chicken mixture and top with shredded cheddar.
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Arrange stuffed peppers in the air fryer basket (in batches if needed).
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Air fry at 360°F (182°C) for 12-15 minutes until peppers are tender and cheese is golden.
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Sprinkle with fresh cilantro and serve.
Pro Tips for Perfect Southwest Black Bean & Chicken Stuffed Peppers
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large bell peppers, halved and seeds removed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Cook in a single layer for even browning, and check a few minutes early since air fryers vary by model.
Frequently Asked Questions
How do I store Southwest Black Bean & Chicken Stuffed Peppers?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Southwest Black Bean & Chicken Stuffed Peppers?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large bell peppers, halved and seeds removed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
What equipment works best for this recipe?
Most air fryers work well. If yours runs hot/cool, adjust the time by a few minutes and cook in a single layer for best browning.
Any allergen notes?
This recipe may contain dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.