Vegan Stuffed Peppers Recipe for the Air Fryer

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These stuffed bell peppers have become a favorite of ours since I first made them a few weeks ago. They were inspired by the Latin Stuffed Peppers from the Official Bright Line Eating Cookbook (get your copy here ). They’re a quick and easy meal to throw together and pack a lot of flavor into one dish.

If you follow Bright Line Eating, this recipe provides 1 protein serving, 1 fat serving, and 14 ounces of veggies.

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Pico Stuffed Peppers

Servings: 1


  • 2 medium red bell peppers halved
  • 6 oz black beans drained and rinsed
  • 1 cup cherry tomatoes diced
  • 0.5 cups red onion diced
  • 6 cloves garlic minced
  • 0.25 cup cilantro chopped
  • 2 tbsp lime juice
  • salt
  • 1 oz vegan cheese


  • Preheat air fryer oven (or regular oven) to 450 degrees

Make Pico De Gallo

  • Dice cherry tomatoes, onions, and cilantro and add to bowl
  • Mince garlic and add to bowl
  • Add lime juice and salt to taste then mix and set aside

Prepare Stuffed Peppers

  • Measure out 6 ounces of black beans and lightly mash with the back of a fork, leaving some beans whole for texture
  • Mix 4 ounces of the pico de gallo in with the mashed beans along with the cheese, or save the cheese to put on top of the peppers once they are stuffed
  • Cut the 2 red bell peppers in half and take out the stems and seeds of three of the halves
  • Use a spoon or fork to stuff the pico and bean mixture into three of the bell pepper halves and place on a parchment lined baking tray
  • If you didn't mix the cheese into the stuffing, sprinkle it on top of the peppers now
  • Cook the peppers at 450 degrees for 20-25 minutes or until the peppers are soft
  • Serve hot out of the oven with your hot sauce of choice and an extra sprinkle of cilantro