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.
