Preheat air fryer to 400°F, according to the manufacturer’s instructions.
Cut stem ends off peppers. Cut in half lengthwise; remove seeds and veins. Brush with olive oil and place in the basket or on the tray of the air fryer. Cook for 8 minutes or until they char and blister. Remove peppers from the air fryer. Set aside.
Reset air fryer and preheat to 375°F.
Break up raw ground beef in air fryer tray and top with diced onion. Spray beef and onion with olive oil. Close air fryer and cook beef mixture for 6 minutes, stirring halfway through.
Remove beef from air fryer and place in medium-sized bowl. Add ½ of a taco seasoning packet, frozen corn, black beans, and salsa. Mix well.
Fill pepper halves with ground beef mixture and top with ½ cup shredded cheese. Put peppers back in the air fryer and warm until cheese is melted.
Serve with extra salsa, sour cream, and other Tex Mex toppings, as desired.
Nutrition information per serving: 310 Calories; 123.8 Calories from fat; 13.8 g Total Fat (6.2 g Saturated Fat; 5.1 g Monounsaturated Fat); 82.9 mg Cholesterol; 635 mg Sodium; 17.8 g Total Carbohydrate; 4.9 g Dietary Fiber; 28.7 g Protein; 3.4 mg Iron; 620.5 mg Potassium; 0.1 mg Thiamin; 0.3 mg Riboflavin; 9.3 mg Niacin (NE); 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 6.1 mg Zinc; 19.6 mcg Selenium; 89.5 mg Choline.
This recipe is an excellent source of Protein, Riboflavin, Niacin (NE), Vitamin B6, Vitamin B12, Selenium and Zinc. It is a good source of Dietary Fiber, Thiamin, Potassium, and Zinc.