Air-Fried Stuffed Mini Sweet Peppers
Total Time 30 min
Prep 15 min
Cook 15 min
Peppers are delicious—especially when they’re vessels for cheese. Here, sweet baby bells are parcooked in the air fryer to soften, then stuffed with a blend of cheddar and neufchatel, creamy yogurt, and fresh herbs. Pop the peppers back in the air fryer until they’re lightly browned and melty and your dream snack is served.
Sweet mini baby bell peppers
Reduced fat cream cheese (neufchâtel)
3 oz, or reduced-fat cream cheese, softened
Reduced fat cheddar cheese
⅓ cup(s), shredded
Plain fat free Greek yogurt
2 Tbsp, finely chopped
2 tsp, chopped
1 clove(s), grated (optional)
- Preheat an air fryer to 350°F. Cut a slit down the length of each bell pepper, from the stem to the tip. Coat the bell peppers with cooking spray. Add the bell peppers to the air-fryer basket and cook in the air fryer for 5 minutes. Shake the basket and continue to cook for 3 minutes more. Transfer the bell peppers to a cutting board or work surface and let cool.
- Meanwhile, in a medium bowl, combine the cheeses, yogurt, parsley, dill, salt, black pepper, and garlic (if using).
- Stuff about 2 tsp of the filling into each bell pepper through the slit. Arrange the peppers in the air-fryer basket in a single layer. (It’s OK if they’re crowded.) Return the basket to the air fryer and cook until the stuffed peppers are tender and the filling is lightly browned on top, 4 to 5 minutes.
- Serving size: 4 stuffed peppers