Air Fryer Stuffed Mini Peppers (Keto-Friendly) fill sweet mini bell pepper halves with a creamy blend of softened cream cheese, shredded cheddar, and fresh cilantro. The air fryer melts the topping until it bubbles with golden-brown spots while the peppers turn tender. They're a 30-minute appetizer at 5.5 g of net carbs per serving that disappear fast.
Looking for a snack that’s big on flavor but low on carbs? You’ve found it! These Air Fryer Stuffed Mini Peppers are my go-to for a quick, cheesy, and satisfying bite. They’re loaded with a rich cream cheese and cheddar filling, all packed into sweet, tender mini peppers. Ready in under 30 minutes, they’re the perfect guilt-free appetizer for your next get-together or a vibrant side dish to brighten up any weeknight meal. Trust me, everyone will be reaching for seconds!
Ingredients
• 8.0 oz / 227 g Mini Bell Peppers, halved
• 1.0 tbsp / 0.5 oz / 14 g Olive Oil
• 1.0 tbsp / 3 g Cilantro, chopped
• 8.0 oz / 227 g Cream Cheese, soft
• 1.0 cup / 4.0 oz / 113 g Cheddar Cheese, shredded
• Salt and Black Pepper to the taste
Instructions
1. Directions
2. Lightly grease an air-fryer-safe baking dish with olive oil. Arrange the halved mini peppers in a single layer inside the dish.
3. In a separate bowl, combine the softened cream cheese, shredded cheddar, chopped cilantro, salt, and pepper. Mix until everything is smooth and fully incorporated.
4. Spread the cheese mixture evenly over the top of the mini peppers in the dish.
5. Place the dish into the air fryer basket. Cook at 370°F / 188°C for 20 minutes, or until the cheese is fully melted and bubbly with golden-brown spots.
6. Carefully remove the dish from the air fryer. Let it cool for a minute before serving.
Nutritional Information
• Nutrition per Serving
• Calories: 361 kcal
• Total Fat: 33g
• Total Carbohydrates: 6.5g (0.23 oz)
• Dietary Fiber: 1g
• Net Carbohydrates: 5.5g (0.19 oz)
• Protein: 11.5g
Pro Tips
• Softening is Key: For the smoothest filling, ensure your cream cheese is at room temperature. If it’s cold, the filling will be lumpy. In a pinch, microwave it in 10-second bursts until soft.
• Shred Your Own Cheese: For the ultimate gooey melt, shred a block of cheddar yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting perfectly.
• Dry the Peppers: After washing and halving the mini peppers, pat them completely dry. Removing excess moisture helps the filling adhere and allows the peppers to roast instead of steam.
• Flavor Boosts: Don’t be afraid to customize! Add a pinch of garlic powder or smoked paprika to the cheese mixture. For a savory, non-vegetarian twist, mix in 2 tablespoons (30 ml / 1 fl oz) of crispy, crumbled bacon.
FAQ
Q: Are these air fryer stuffed mini peppers keto-friendly
A: Yes, with only 5.5g (0.19 oz) of net carbohydrates per serving, these stuffed mini peppers are a great low-carb and keto-friendly snack or appetizer.
Q: How long do you cook stuffed mini peppers in the air fryer
A: Cook the stuffed mini peppers at 370°F (188°C) for 20 minutes, or until the cheese is fully melted, bubbly, and has golden-brown spots.
Q: Why is my cream cheese filling lumpy
A: Your cream cheese filling may be lumpy if the cream cheese is too cold. For the smoothest consistency, ensure your cream cheese is softened to room temperature before mixing. You can microwave it in 10-second bursts if you’re short on time.
Q: Can I add other ingredients to the cheese filling
A: Absolutely! You can customize the filling by adding a pinch of garlic powder or smoked paprika. For a non-vegetarian option, mix in two tablespoons of crispy, crumbled bacon.
Pro Tips
- Softening is key: make sure the cream cheese is at room temperature before mixing. If it's cold, the filling will be lumpy and hard to spread.
- Dry the peppers: after washing and halving them, pat them completely dry so the filling adheres and the peppers roast instead of steam.
- Shred your own block of cheddar for the ultimate gooey melt — pre-shredded cheese contains anti-caking agents that can prevent it from melting perfectly.
- Customize the filling with a pinch of garlic powder or smoked paprika stirred into the cheese mixture for extra depth.
- Grease the air-fryer-safe dish lightly with the olive oil and arrange the pepper halves in a single layer before spreading the filling on top.
Frequently Asked Questions
Why is my cheese filling lumpy?
The cream cheese was too cold. Let it soften to room temperature first so it mixes smoothly with the cheddar, cilantro, and seasoning.
Can I make stuffed mini peppers ahead of time?
Mix the filling ahead and keep it chilled, then stuff and air fry when you're ready. Leftovers reheat well for a few minutes in the air fryer.
Are these stuffed peppers keto-friendly?
Yes — each serving has about 5.5 g of net carbs (6.5 g total, 1 g fiber) with 11.5 g of protein and 33 g of fat. The filling is just cream cheese, cheddar, and cilantro.
How can I vary the flavor?
Add a pinch of garlic powder or smoked paprika to the cheese mixture before spreading it over the peppers. Both blend neatly into the creamy filling.
Recipe card below.
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Air Fryer Stuffed Mini Peppers (Keto-Friendly)
Ingredients
Method
- Directions
- Lightly grease an air-fryer-safe baking dish with olive oil.
- Arrange the halved mini peppers in a single layer inside the dish.
- In a separate bowl, combine the softened cream cheese, shredded cheddar, chopped cilantro, salt, and pepper.
- Mix until everything is smooth and fully incorporated.
- Spread the cheese mixture evenly over the top of the mini peppers in the dish.
- Place the dish into the air fryer basket.
- Cook at 370°F / 188°C for 20 minutes, or until the cheese is fully melted and bubbly with golden-brown spots.
- Carefully remove the dish from the air fryer.
- Let it cool for a minute before serving.
- Shred Your Own Cheese: For the ultimate gooey melt, shred a block of cheddar yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting perfectly.
- Dry the Peppers: After washing and halving the mini peppers, pat them completely dry. Removing excess moisture helps the filling adhere and allows the peppers to roast instead of steam.
