Air Fryer Cream Cheese Stuffed Mini Peppers (Printable Version)
Colorful mini peppers filled with a creamy, savory cheese blend, perfectly roasted in the air fryer for a delightful appetizer or snack.
# What You'll Need:
→ Vegetables
01 - 16 mini sweet peppers (about 1 lb), halved and seeded
→ Cheese Filling
02 - 8 oz cream cheese, softened
03 - 1/2 cup shredded cheddar cheese
04 - 1/4 cup grated Parmesan cheese
05 - 2 tablespoons fresh chives, finely chopped
06 - 1 garlic clove, minced
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon smoked paprika
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon salt
→ Optional Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - Pinch of smoked paprika or red pepper flakes
# Step-by-Step:
01 - Preheat air fryer to 375°F for 3 minutes.
02 - Combine cream cheese, cheddar, Parmesan, chives, garlic, onion powder, smoked paprika, black pepper, and salt in a medium bowl. Mix until smooth and well combined.
03 - Fill each mini pepper half generously with the cream cheese mixture, smoothing the tops with a spoon.
04 - Arrange stuffed peppers in a single layer in the air fryer basket. Cook for 8–10 minutes until peppers are tender and tops are lightly golden.
05 - Carefully remove from air fryer and let cool for 2–3 minutes. Transfer to a serving platter, garnish with fresh parsley and smoked paprika or red pepper flakes if desired. Serve warm.
# Expert Advice:
01 -
- These disappear faster than you can make them, even from people who swear they hate peppers
- The air fryer creates this perfect tender crisp situation that baking never quite achieves
02 -
- Overfilling the peppers will cause cheese to melt and drip into your air fryer, creating a smoky mess
- Room temperature cream cheese is non negotiable here, cold cream cheese will not mix smoothly
03 -
- Buy the bag of mixed colored mini peppers, they look so much more impressive on a serving platter
- If your peppers are particularly small, reduce the cooking time by a couple minutes so they do not get mushy