TVP Stuffed Bell Peppers in the Air Fryer

Poivrons farcis à la PVT à la friteuse à air (Air Fryer) TVP Stuffed Bell Peppers in the Air Fryer TeamNutrition ÉquipeNutrition

Stuffed bell peppers are a fantastic way to incorporate more vegetables into your diet! Not only are they colourful, but this version is also entirely vegetarian and one serving provides 60% of your daily fibre needs: great for weight management, cardiovascular health, diabetes, and digestive health.


Bon appétit!

Preparation 20 min
Cooking 12 min
Portion 4

Nutrition Facts (per serving)



  • 250 ml (1 cup) dry textured vegetable protein (TVP)

  • 1 small yellow onion, finely chopped

  • 1 clove garlic, finely chopped

  • 1 can (540 ml) diced tomatoes, reduced sodium

  • 1 can (540 ml) black beans, rinsed and drained

  • 1 large zucchini, grated

  • 30 ml (2 tbsp) taco seasoning

  • 15 ml (1 tbsp) reduced sodium soy sauce

  • 4 large bell peppers, halved and seeded

  • 125 ml (½ cup) light grated cheese (<20% M.F.)


  1. In a small bowl, cover the TVP with hot water. Let sit for about 5 minutes, or until the water is mostly absorbed. Drain any excess water if needed.

  2. Meanwhile, over medium heat, sauté the onion and garlic in a large skillet sprayed with cooking spray.

  3. Add the tomatoes, beans, zucchini, spices, and rehydrated TVP. Bring to a boil, then reduce to medium-low heat and simmer for 5 minutes.

  4. Arrange the bell pepper halves in the air fryer basket lined with parchment paper. Fill the peppers with the mixture and cook for 8 minutes at 350°F (180°C).*

  5. Top the peppers with grated cheese and continue cooking for 3-4 minutes, or until the cheese is golden brown.


Keep in an airtight container in the refrigerator for up to 5 days. The filling alone can be frozen for up to 3 months. Stuffed peppers do not freeze well.


*This recipe can also be made in a conventional oven at 350°F (180°C), adjusting the cooking times. First, cover the peppers with aluminum foil and bake for 15 minutes. Then, add the grated cheese and continue baking for 10-15 minutes.

Registered Dietitian Nutritionist