Air Fryer Cream Cheese Stuffed Mini Peppers (Printable)

Colorful mini peppers filled with creamy cheese blend, air-fried to tender perfection for an easy appetizer or snack.

# Ingredient List:

→ 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

# Steps:

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 Advice:

01 -
  • These come together in under 30 minutes but look like you spent all day prepping
  • The air fryer creates the perfect tender pepper with a golden, slightly crisp cheese topping
  • You can easily customize the filling with whatever herbs and cheese you have on hand
02 -
  • Overstuffing the peppers will cause the filling to spill out into the bottom of your air fryer
  • Crowding the basket means uneven cooking, so work in batches if needed
  • The filling can be made a day ahead, but stuff the peppers just before air frying
03 -
  • Use a piping bag or zip top bag with the corner snipped off for the neatest filling
  • Pat the peppers dry after halving to prevent excess moisture during cooking

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