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The first time I tossed some mini peppers stuffed with cream cheese into my air fryer, I didn't expect anything wild—just wanted a fast snack to tide me over. But then the gooey cheese melted into those sweet, soft peppers and wow, it was a game changer. The flavors hit perfectly together, and honestly, it felt like I found a magic shortcut for a crowd-pleasing bite.
I started stuffing these peppers with cream cheese one night just trying to whip up something with what I had, lots of cheesy cravings after a long day. I went with a squirt of sriracha on a whim, and suddenly the flavors were so much bolder and balanced.
Tasty Main Ingredients
- Sriracha (totally optional): spicy and tangy, just a dash wakes up all the flavors
- Avocado oil: keeps everything from drying out, helps with a light roast and doesn't take over the taste
- Green onions: fresh and a little peppery, skip any limp ones—look for bright and crisp stalks
- Mozzarella or cheddar cheese: freshly grated melts the best and brings that stretchy, savory finish, unlike pre-shredded cheese which has a coating
- Cream cheese: make sure it’s softened so it’s easy to mix, otherwise it'll be too clumpy
- Mini sweet peppers: hunt down the firmest, most colorful ones for bright, crisp bites
- Garlic powder and salt: easy way to pile on flavor without the extra moisture fresh garlic brings
Shopping is a breeze—just pick out the brightest peppers you can find, and grab dairy without too many extras in the mix. The fewer the additives, the more each part pops flavor-wise.
Cooking Steps
- Getting Ready to Cook – The Melty Cheese Move:
- Place your stuffed peppers in one layer (six at a time works great) in the air fryer, set it for 360°F and bake for 8 minutes. That bake button melts the cheese perfectly without sending it flying or drying things out. Keep going till you’re done with all the peppers.
- Oiling the Peppers – No Dried-Out Edges:
- Drizzle and rub avocado oil on each pepper using your hands for super even coating—this gives them that light, roasted touch and stops the outsides from crisping up too much.
- Slicing the Peppers – Scoop and Stuff:
- Cut the stems off, slice peppers the long way, then scoop out any seeds. This gives a perfect spot for stuffing and makes them easy to handle later.
- Mixing Up the Filling – Smooth is Key:
- Stir together cream cheese, shredded mozzarella, salt, garlic powder, green onion, and sriracha till you have a creamy, lump-free blend. Cream cheese that’s not cold mixes way easier and helps the flavors blend smoothly.
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Top Highlights
- Carb-friendly and keto-approved with only 42 calories each—no guilt for grabbing seconds or thirds
- Can be thrown together in a little over half an hour—awesome when guests drop by
- Works great as a snack or party finger food, and cleanup is barely anything
One time, I loaded way too much cheese into each pepper and, while it tasted amazing, the filling totally oozed everywhere as they cooked. Now I just fill them a little less—makes every bite tidy and packed with flavor without that cheesy mess.
Seasonal Swaps
When it’s hot out, fresh chives or basil make an awesome stand-in for green onions, adding a new twist. When it’s chilly, tossing in some smoked paprika or a little cumin really cozies things up.
Prep-Ahead Tips
Make the cheese filling the night before and keep it in the fridge. Just fill the peppers right before cooking so they stay crunchy. You’ll fly through prep when it counts most.
Kitchen Gear Must-Haves
A mini silicone spatula scoops out every bit of cheesy mix and is super easy for filling the peppers. Pick an air fryer with a gentle bake function—that way you can melt cheese without blasting it. Easy-to-use temp controls and a roomy basket make things even better for cooking a few at once.
Smart Cooking Tips
- Let your cream cheese warm up to room temp first so it blends smooth—cold just won’t mix right
- The bake setting on your air fryer is best for melting cheese, way better than using air crisp which could dry the filling or make it messy
- Don’t overload the peppers—just fill enough to get a nice rounded look without it spilling over in the fryer
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Common Questions
- → Which cheese works best for stuffing?
Soft cheeses like cream cheese mixed with mozzarella or cheddar melt well and make the filling creamy, which pairs great with peppers.
- → Can I make the filling ahead?
Absolutely, the cheese mix can be prepared earlier and chilled so the flavors blend nicely before filling the peppers.
- → How do I keep peppers from getting soggy?
Using the air fryer bake mode at 360°F helps soften the peppers without making them too wet, keeping them tender but firm.
- → Are mini sweet peppers good for stuffing?
Mini sweet peppers are perfect because their size and sweet, mild taste hold creamy fillings very well.
- → How can I spice up the filling?
Add a teaspoon of sriracha or some chili powder to the cheese mix for a little kick that livens up the flavor.