Air fryer recipe · Starters
Cheese-Stuffed Mini Peppers
Sweet blistered peppers cradling a warm, herby cream-cheese filling.
- 16 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 140kcal
- 4.7 gprotein
- 1.7 gcarbs
- 12.8 gfat
- 0.1 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Mini sweet peppers, halved10
- Cream cheese, softened150 g
- Grated cheddar1/2 cup
- Chopped coriander2 tbsp
- Garlic powder1/2 tsp
Method
Prep the peppers
Slice each mini pepper lengthwise and gently scoop out the seeds and white pith. Keep the stems intact for an attractive finish and easy handling when you fill and lift the halves later.
Mix the filling
In a bowl, beat the softened cream cheese with the cheddar, coriander and garlic powder until smooth and spreadable. Taste and adjust the seasoning with a pinch of salt so the filling is well balanced.
Fill generously
Spoon the cheese mixture into each pepper half, mounding it slightly above the rim. Smooth the tops with the back of the spoon so they brown evenly and the filling does not spill as it heats.
Arrange filling-up
Place the stuffed halves filling-side up in the basket in a single layer, not touching. Keeping them level and spaced stops the cheese sliding off and lets it toast to a beautiful golden top.
Air-fry
Air fry at 180°C for 9 min until the peppers soften and blister at the edges and the cheese turns golden and bubbly. Let them cool for 2 min before serving, since the filling is very hot from the basket.
