Air Fryer Cream Cheese Stuffed Mini Peppers (Print Page)
Crispy mini peppers stuffed with savory cream cheese blend, air fried until tender and golden.
# What You Need:
→ Vegetables
01 - 16 mini sweet peppers, 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
# Directions:
01 - Preheat your air fryer to 375°F for 3 minutes.
02 - In a medium bowl, combine the 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 the stuffed peppers in a single layer in the air fryer basket. Cook for 8–10 minutes, or until the peppers are tender and the tops are lightly golden.
05 - Carefully remove from the 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 -
- They disappear faster than you can say appetizer, so double the batch
- The air fryer creates this gorgeous blistered skin while keeping the filling melty
02 -
- Do not skip bringing the cream cheese to room temperature or you will end up with lumpy filling
- Cramming too many peppers into the basket means uneven cooking, work in batches if needed
03 -
- Look for bags of mixed colored mini peppers for the most stunning presentation
- A small cookie scoop works wonders for evenly filling each pepper half