Air Fryer Cream Cheese Stuffed Mini Peppers

The first time I made these stuffed peppers, I was rushing to prep something for an impromptu gathering. I had a bag of mini sweet peppers sitting in the crisper drawer and a block of cream cheese that needed using. Now they are my go to party appetizer because they disappear faster than anything else on the table.

Last summer I brought a platter to a neighborhood potluck and my friend Sarah cornered me near the dip bowl. She made me promise to text her the recipe right there and then because her husband kept asking when I would make them again. Now whenever we host, my husband reminds me to double the batch.

Ingredients

• 16 mini sweet peppers: Halved and seeded, these little sweet peppers are the perfect vessel because they roast quickly and have just enough sweetness to balance the savory filling
• 225 g (8 oz) cream cheese: Must be softened to room temperature or your filling will have lumps that are impossible to smooth out
• 60 g (1/2 cup) shredded cheddar cheese: Adds sharpness and helps the filling hold its shape during cooking
• 30 g (1/4 cup) grated Parmesan cheese: The salty, nutty depth here makes a huge difference
• 2 tablespoons fresh chives: Finely chopped, these bring a mild onion flavor that freshens everything
• 1 garlic clove: Minced fresh garlic beats garlic powder any day for the filling
• 1/2 teaspoon onion powder: Rounds out the savory notes without overwhelming the delicate peppers
• 1/4 teaspoon smoked paprika: Just enough to give a subtle smoky undertone
• 1/4 teaspoon freshly ground black pepper: Freshly cracked makes all the difference
• 1/4 teaspoon salt: Enhances the natural sweetness of the peppers
• 2 tablespoons fresh parsley: For garnish and a pop of color against the golden cheese

Instructions

Preheat your air fryer:

Set it to 190°C (375°F) and let it run for about 3 minutes while you prep the filling

Mix the cheese filling:

Combine the softened cream cheese, cheddar, Parmesan, chives, garlic, onion powder, smoked paprika, black pepper, and salt in a medium bowl until completely smooth

Stuff the peppers:

Fill each mini pepper half generously, using the back of a spoon to smooth the filling so it mounds slightly above the edges

Air fry to perfection:

Arrange the peppers in a single layer in the air fryer basket and cook for 8 to 10 minutes until the peppers are tender and the cheese is golden

Cool and serve:

Let them rest for 2 to 3 minutes so the filling sets, then transfer to a serving platter and garnish with fresh parsley and extra paprika

Save

These peppers have become such a staple at our house that even my picky eater cousin asked for the recipe. Something about the sweet pepper and creamy cheese combo just works.

Making Them Your Own

I have experimented with so many variations over the years. Sometimes I add crumbled cooked bacon for a smoky salty punch. Other times I mix in finely chopped sun dried tomatoes for a tangy twist.

Serving Suggestions

While these are perfect on their own, a dipping sauce takes them to the next level. I like to set out small bowls of ranch dressing or sriracha mayo and let guests choose their adventure.

Storage and Make Ahead Tips

The beauty of this recipe is how well it lends itself to prep work. You can stuff the peppers up to 24 hours in advance, arrange them on a tray, cover tightly, and refrigerate until ready to cook.

• Leftovers keep in the fridge for 2 to 3 days but the texture is best fresh
• Reheat at 160°C (325°F) for just 3 to 4 minutes so they do not dry out
• Freezing is not recommended because the peppers become mushy

Save

These little stuffed peppers are proof that the simplest appetizers often steal the show. Watch them vanish.

Recipe FAQs

→ Can I make these stuffed peppers ahead of time?

Yes, you can prepare the stuffed peppers up to 1 day in advance. Fill the peppers and refrigerate them in an airtight container, then air fry just before serving for the best texture and flavor.

→ What temperature should I use for air frying?

Preheat and cook at 190°C (375°F) for 8–10 minutes. The peppers should be tender and the cheese filling lightly golden on top when done.

→ Can I bake these instead of using an air fryer?

Absolutely. Bake in a preheated oven at 200°C (400°F) for 15–20 minutes until the peppers are tender and the filling is golden and bubbly.

→ What can I use as a dipping sauce?

These pair wonderfully with ranch dressing, sriracha mayo for some heat, or a tangy garlic aioli. A simple yogurt-based dip with fresh herbs also works beautifully.

→ How do I store leftovers?

Store cooled stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the air fryer at 175°C (350°F) for 3–4 minutes to restore their texture.

→ Can I add protein to the filling?

Cooked, crumbled bacon makes an excellent addition, adding a smoky, savory element. You could also mix in diced ham or shredded cooked chicken for a heartier version.