Air Fried Stuffed Peppers
1 point
These Air fried stuffed Peppers are delicious. This recipe makes 16 stuffed half pepper servings. each half is just 1 point!
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Think of these as vessels for cheese. and we use low fat so you get more taste! Here peppers 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.
Ingredients
- Cooking spray
- 8 peppers
- 3 ounces reduced fat cream cheese (neufchâtel), softened
- ⅓ cup shredded reduced fat cheddar cheese
- ¼ cup plain fat-free Greek yogurt
- 2 tbsp finely chopped fresh parsley
- 2 tbsp finely chopped fresh dill
- ¼ tsp freshly ground black pepper (or more to taste)
- 1 fresh garlic clove, grated
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Instructions
- Preheat an air fryer to 350°F. Cut a slit down the length of each 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).
- evenly Stuff about the filling into each 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: 1 stuffed pepper half
recipe makes 16 halves
These are delicious and so filling!!!
and they came out perfect. The air fryer was full. My picture is after I ate several.
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Air Fried Stuffed Peppers
Ingredients
- Cooking spray
- 4 spray s
- 8 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
- ¼ cup s
- Fresh parsley
- 2 Tbsp finely chopped
- Dill
- 2 tsp chopped
- Kosher salt
- ¼ tsp
- Black pepper
- ¼ tsp
- Garlic
- 1 clove s, grated (optional)
Instructions
- Preheat an air fryer to 350°F. Cut a slit down the length of each 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).
- evenly Stuff about the filling into each 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: 1 stuffed pepper half
- recipe makes 16 halves
- These are delicious and so filling!!!
The creamy cheese filling mixed with fresh herbs makes the peppers rich, tasty, and satisfying while still being light and low in points. Using the air fryer also makes this recipe quick and perfect for busy days, family snacks, or party appetizers. Just like checking the KFC Full Menu for tasty meal ideas, this recipe is a great option for people who enjoy simple and comforting food at home.
Air fryer recipes like this have really taken over home cooking in Canada — people love that they get a crispy texture without deep frying. It’s a nice contrast to fast food staples where that crunch usually comes from traditional frying, like on KFC Canada menu with items such as their chicken combos. Makes me wonder if air-fried versions of fast food classics will ever become mainstream here. Great healthy twist on stuffed peppers either way!
I tried this recipe last weekend and was surprised at how well the peppers held their texture in the air fryer. The filling came out perfectly cooked without being dry. Did you find that different pepper colors affected the cooking time at all?