Golden Air Fryer Stuffed Mini Peppers

I’m always looking for appetizers that look like I spent hours in the kitchen but actually come together in minutes. These air fryer stuffed mini peppers are exactly that kind of recipe. Pop them in the air fryer, and fifteen minutes later you’ve got a snack that people will be reaching for all night long.

The best part? You can prep these ahead of time and keep them in the fridge until you’re ready to cook. I usually stuff a whole tray while I’m making lunch, then air fry them right before friends come over. No last-minute stress, and my kitchen stays clean.

Want them cheesy? Done. Prefer them with a little spice? Easy. You can mix up the filling however you like and they’ll turn out great every time.

What Kind of Mini Peppers Should I Use?

Mini sweet peppers are usually sold in bags at most grocery stores, and they come in a mix of red, orange, and yellow colors. All the colors taste pretty much the same – slightly sweet and mild – so just grab whichever bag looks freshest with firm, smooth skin. If you can’t find mini peppers, you could also use regular bell peppers cut into smaller sections, though you’ll need to adjust your cooking time since they’re thicker. Make sure to pick peppers that are relatively straight and even in size so they sit flat in your air fryer and cook evenly.

Options for Substitutions

This recipe is super forgiving and works well with different ingredients you might have on hand:

• Mini sweet peppers: If you can’t find mini peppers, regular bell peppers work great too. Just cut them into quarters or thirds to create boat-shaped pieces for stuffing.
• Cream cheese: You can swap this with ricotta cheese for a lighter texture, or try goat cheese if you want something tangy. Make sure any substitute is at room temperature so it mixes easily.
• Cheddar and mozzarella: Feel free to use whatever cheese you have in your fridge. Monterey Jack, pepper jack, or even feta would work nicely. Just keep the total amount around 1/2 cup of shredded cheese.
• Marinara sauce: Any tomato-based sauce works here – try pizza sauce, salsa, or even diced tomatoes with Italian seasoning mixed in. You could also skip the tomato element entirely and add cooked bacon bits or jalapeños to the cheese mixture instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed mini peppers is overfilling them, which causes the cheese mixture to spill out and burn in the air fryer – fill each pepper only about three-quarters full to avoid this mess.

Another common error is not letting the cream cheese soften to room temperature before mixing, which makes it nearly impossible to blend smoothly with the other cheeses and creates lumps in your filling.

To prevent the peppers from drying out, make sure to check them at the 8-minute mark instead of waiting the full cooking time, since air fryers can vary in temperature and smaller peppers cook faster than larger ones.

For easier eating and better presentation, try patting the cut peppers dry with a paper towel before stuffing, as excess moisture can make the filling slide right out when you take a bite.

What to Serve With Stuffed Mini Peppers?

These stuffed mini peppers make a great appetizer or snack, so I like to serve them alongside other finger foods for a casual get-together. They pair really well with some crackers and a simple veggie tray with ranch dip, or you can add them to a bigger spread with things like bruschetta and olives. If you’re making them as a main dish, serve them over a bed of mixed greens or with some garlic bread on the side. For a heartier meal, they’re also great next to grilled chicken or steak, since the cheesy peppers add a nice contrast to the protein.

Storage Instructions

Store: These stuffed mini peppers keep really well in the fridge. Just pop them in an airtight container and they’ll stay fresh for up to 4 days. They make a great grab-and-go snack or quick lunch option throughout the week.

Freeze: You can freeze these either before or after cooking. If freezing uncooked, arrange them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Already cooked ones freeze just as well using the same method.

Reheat: Warm them up in the air fryer at 350°F for about 3-4 minutes until heated through. You can also use the microwave for about 30-45 seconds, though the air fryer will keep them a bit crispier. If cooking from frozen, just add a few extra minutes to the cooking time.

Preparation Time	10-15 minutes
Cooking Time	8-10 minutes
Total Time	18-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 450-530
• Protein: 17-22 g
• Fat: 37-44 g
• Carbohydrates: 19-25 g

Ingredients

For the peppers:

• 6 to 7 mini sweet peppers (halved lengthwise, seeds removed)

For the cheese mixture:

• 2 oz cheddar cheese (1/4 cup shredded, I use Cabot for better flavor)
• 2 oz mozzarella cheese (1/4 cup shredded, freshly shredded preferred for melting)
• 4 oz cream cheese (softened to room temperature for easier mixing)

For assembly:

• 1/4 cup marinara sauce (or your favorite brand)

Optional garnish:

• Fresh basil or parsley leaves (optional but adds nice color and fresh flavor)

Step 1: Prepare the Peppers and Preheat

• 6 to 7 mini sweet peppers

While your air fryer preheats to 450°F, prepare your mini peppers by slicing them in half lengthwise and carefully removing all seeds and membranes with a small spoon or knife.

Pat the pepper halves dry with a paper towel—this helps the filling adhere better and promotes even browning.

Arrange them cut-side up on your work surface, ready for filling.

I like to line them up in the order I’ll place them in the air fryer basket so the assembly process flows smoothly without any confusion.

Step 2: Mix the Cheese Filling

• 4 oz cream cheese
• 2 oz cheddar cheese
• 2 oz mozzarella cheese

In a small bowl, combine the softened cream cheese, shredded cheddar cheese, and shredded mozzarella cheese until well blended.

The cream cheese should be at room temperature so it mixes easily without lumps.

Fold the ingredients together gently until you have a uniform, creamy mixture with no visible streaks of unmixed cheese.

For better melting and a more cohesive filling, I use freshly shredded mozzarella rather than pre-shredded varieties, which contain anti-caking agents that can prevent smooth melting.

Step 3: Fill the Pepper Halves

• 1/4 cup marinara sauce
• cheese filling mixture from Step 2

Spoon a small amount of marinara sauce (about 1/2 teaspoon) into the bottom of each pepper half.

This creates a flavorful base and prevents the filling from sticking.

Then top each pepper with a generous dollop of the cheese mixture from Step 2, filling the cavity completely but not overstuffing.

The peppers will cook down slightly, and overstuffed peppers may lose their filling.

I like to smooth the top of each filling slightly with the back of a spoon so the cheese surface is even and will brown beautifully.

Step 4: Air Fry Until Golden and Melted

• filled pepper halves from Step 3

Carefully arrange the filled pepper halves in a single layer in your preheated air fryer basket with the filling facing up.

Work in batches if needed—don’t overcrowd the basket, as this prevents proper air circulation and even cooking.

Air fry at 450°F for 8 to 10 minutes, checking at the 8-minute mark.

The peppers are done when the cheese is melted, bubbling, and golden brown, and the peppers themselves are tender but still hold their shape.

Step 5: Garnish and Serve

• Fresh basil or parsley leaves

Transfer the hot peppers to a serving plate and let them cool for 1 to 2 minutes so they’re safe to handle.

Top each pepper with a small leaf of fresh basil or parsley if desired for a pop of color and fresh flavor.

Serve immediately while the cheese is still warm and gooey.