Torre de Pimiento en Airfryer

Colorful bell peppers stacked and stuffed with quinoa, black beans, and cheese. A beautiful, healthy showstopper dish.

• 4 bell peppers (mixed colors)
• 1 cup cooked quinoa
• 1/2 cup black beans rinsed
• 1/2 cup corn
• 1/2 cup salsa
• 1 cup Mexican cheese blend
• Cilantro and sour cream

1. Cut peppers in half lengthwise, remove seeds.
2. Mix quinoa, black beans, corn, and salsa.
3. Fill each pepper half with mixture.
4. Top with cheese.
5. Cook at 360°F for 22-25 minutes.
6. Garnish with cilantro and sour cream.