Air Fryer Cream Cheese Stuffed Mini Peppers (Printable)
Tender mini peppers filled with a creamy three-cheese blend, air-fried to golden perfection.
# What You 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
# How-To Steps:
01 - Preheat air fryer to 375°F for 3 minutes.
02 - In a medium bowl, combine cream cheese, cheddar, Parmesan, chives, garlic, onion powder, smoked paprika, black pepper, and salt. 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. Let cool for 2-3 minutes, then transfer to a serving platter. Garnish with fresh parsley and a pinch of smoked paprika or red pepper flakes if desired. Serve warm.
# Expert Tips:
01 -
- The air fryer makes the pepper skins blister beautifully while keeping the filling creamy and molten
- They disappear faster than you can arrange them on a serving platter
02 -
- Overfilling the peppers will cause cheese to melt into your air fryer, so resist the temptation to mound too high
- Cooking time varies by air fryer model, so check at the 8 minute mark the first time you make these
03 -
- Choose peppers with flat bottoms so they sit upright in the air fryer basket
- Work quickly once the peppers come out of the air fryer while the cheese is at its melty peak