Stuffed Mini Sweet Peppers
Stuffed Mini Sweet Peppers combine cream cheese, cheddar, and green onions inside sweet peppers; air fry at 375°F for 12 minutes until tender with golden, bubbly filling.
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Method
- 1
Halve mini peppers lengthwise and remove seeds.
- 2
Mix cream cheese, shredded cheese, green onions, garlic, paprika, salt, and pepper.
- 3
Fill each pepper half generously with the cream cheese mixture.
- 4
Sprinkle with everything bagel seasoning. Air fry at 375°F for 10-12 minutes until peppers are tender and filling is golden.
- 5
Garnish with fresh herbs and optional crumbled bacon.
Pro tip. Don't overfill — the cream cheese puffs up during cooking. For a spicy kick, mix in diced jalapenos or use pepper jack cheese instead of cheddar.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 320°F for 4-6 minutes. Stand upright so the filling heats through evenly. Full reheat guide for stuffed peppers.
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