Preheat the air fryer. Set to 360°F (182°C) and let it warm up while you prep. Preheating helps the peppers soften evenly and the cheese melt beautifully.

Prep the peppers. Slice the tops off and remove seeds and membranes. If a pepper wobbles, trim a tiny bit off the base so it stands, but don’t cut through the bottom.

Sauté the aromatics. Heat oil in a skillet over medium. Add onion and cook 3–4 minutes until softened. Stir in garlic for 30 seconds until fragrant.

Brown the meat. Add ground beef and break it up. Cook until no longer pink, about 5–6 minutes. Drain excess grease if needed.

Season and simmer. Stir in taco seasoning, smoked paprika, tomato sauce, and broth. Simmer 3–4 minutes until slightly thickened. Taste and adjust salt and pepper.

Make it creamy. Turn off heat. Stir in cream cheese until fully melted and smooth. Mix in half the shredded cheese. The filling should be hearty, not soupy.

Stuff the peppers. Spoon the filling into each pepper, packing it down gently. Top with remaining shredded cheese.

Air fry. Arrange peppers upright in the basket (use a parchment liner with holes if you like). Air fry 10–14 minutes at 360°F (182°C), until peppers are tender and cheese is melted and slightly golden. Thicker peppers may need 2–3 extra minutes.

Garnish and serve. Let cool 2–3 minutes. Top with cilantro and optional toppings like sour cream, avocado, or jalapeños. Serve with lime wedges.