Slice bell peppers in half lengthwise and remove seeds. Lightly brush with olive oil and sprinkle with salt.
In a large skillet, heat olive oil and sauté diced onion and minced garlic until fragrant and translucent.
Add ground meat to skillet and cook thoroughly, breaking it up as it browns.
Stir in taco seasoning and diced tomatoes or salsa. Simmer mixture until thickened and flavors meld, about 5 minutes.
Optional: add beans or cooked rice to the filling mixture and combine well.
Spoon the warm filling evenly into each bell pepper half. Sprinkle a layer of shredded cheese inside the filling.
Place stuffed peppers upright in the air fryer basket without overcrowding. Cook at 360°F (182°C) for 10-12 minutes or until peppers are tender and cheese is melted with a slight crisp on top.
Optional: For a golden finish, sprinkle additional cheese on top and air fry for 2-3 more minutes until bubbly and browned.
Let peppers rest for a few minutes to set the filling. Garnish with fresh cilantro, sliced green onions, and lime wedges before serving.
