Ingredients
- 12 mini peppers, halved and seeds removed
- 1 cup cream cheese, softened (use dairy-free for vegan)
- 1/2 cup shredded cheddar cheese (or plant-based cheese)
- 1/4 cup black beans, rinsed and drained
- 1/4 cup corn, fresh, frozen (thawed), or canned
- 1/4 cup finely chopped red onion
- 2 tablespoons cilantro, chopped (or parsley)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: sour cream, avocado slices, hot sauce
Instructions
1. Prepare Peppers: Start by washing your mini peppers. Cut them in half lengthwise and carefully remove the seeds and any membranes.
2. Mix Filling: Combine 1 cup cream cheese, 1/2 cup cheddar, 1/4 cup each black beans and corn, 1/4 cup onion, 2 tbsp cilantro, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp pepper.
3. Stuff Peppers: Fill each pepper half with the cheese mixture.
4. Turn on your air fryer and preheat it to 375°F. This cooking temperature is ideal for ensuring the peppers become tender while the filling gets a slight golden top.
5. Arrange Peppers: Place stuffed peppers in the air fryer basket, not touching.
6. Cook the peppers for about 8 minutes, checking for even cooking. Adjust time based on your air fryer.
7. Check for Doneness: The peppers should be tender, and the cheese melted and slightly golden on top. Use a fork to test one of the peppers. The skin should be soft.
Notes
Once cooked to your satisfaction, carefully remove the peppers from the air fryer. They’re best served warm. Add any optional toppings you like, such as a dollop of sour cream, a slice of avocado, or a drizzle of hot sauce.
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 stuffed mini peppers
- Calories: 150
- Sugar: 2g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
Keywords: air fryer stuffed mini peppers