Air Fryer Cream Cheese Stuffed Mini Peppers (Printable Version)
Crispy air-fried mini peppers filled with creamy, seasoned cheese blend for a quick vegetarian appetizer.
# 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:
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 blended.
03 - Fill each mini pepper half generously with cheese mixture, smoothing tops with a spoon.
04 - Arrange stuffed peppers in single layer in air fryer basket. Cook for 8-10 minutes until peppers are tender and tops are lightly golden.
05 - Remove carefully from air fryer. Let cool 2-3 minutes, then transfer to serving platter. Garnish with fresh parsley and pinch of smoked paprika or red pepper flakes if desired. Serve warm.
# Expert Tips:
01 -
- They come together in under 30 minutes but taste like you spent way more time on them
- The air fryer makes the peppers perfectly tender without turning your kitchen into a sauna
- You can prep them ahead and just hit cook when people walk through the door
02 -
- Do not skip softening the cream cheese first or you will end up with lumpy filling that is frustrating to work with
- These are best served warm but I have been known to eat them cold straight from the fridge
03 -
- If your peppers are particularly large, you might need to cook them an extra minute or two
- Line your air fryer basket with parchment paper for easier cleanup