Cream Cheese Stuffed Mini Peppers
Beat the cream cheese in a bowl with the grated cheddar, chives, garlic powder, salt and half the smoked paprika until smooth.
Ingredients
- 400 g mini sweet peppers, halved and deseeded
- 200 g cream cheese
- 60 g cheddar, grated
- 2 tbsp chives, chopped
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- 0.5 tsp salt
- 1 tbsp olive oil
Steps
- Beat the cream cheese in a bowl with the grated cheddar, chives, garlic powder, salt and half the smoked paprika until smooth.
- Spoon or pipe the filling into the mini pepper halves, mounding it slightly, and brush the pepper skins with olive oil.
- Sit them filling side up in a single layer in the air fryer basket, without turning them over at any point.
- Cook at 180°C for 9 minutes, until the peppers have softened and the filling is puffed and golden on top.
- Dust with the remaining paprika and serve warm.
