Air Fried Easy Sweet Pepper Poppers Recipes

AIR-FRIED JALAPENO POPPERS

Steps:

• Preheat an air fryer to 390 degrees F (199 degrees C) according to manufacturer's instructions.
• Fill each jalapeno half with some cream cheese and Cheddar cheese. Place 1/2 a slice of salami on top of each pepper, wrap with a piece of bacon, and secure with a toothpick, if necessary.
• Layer jalapeno poppers inside of the preheated air fryer and cook until bacon is browned and cheese is melted, 10 to 12 minutes.

AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket.
• Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on.
• While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl.
• Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

AIR FRIED EASY SWEET PEPPER POPPERS

Steps:

• in a small bowl combine cream cheese and minced jalapeno's.
• Cut the tops off of the sweet peppers and clean out the insides.
• Stuff the peppers tightly with the cream cheese mixture.
• Put one pepper in each wonton wrapper.
• Wipe the edges of the wonton wrapper with water.
• Roll the stuffed peppers into the wrapper and seal tightly pressing on the moistened edges.
• Spray the bottom of the fryer basket with cooking spray.
• Lay the poppers in the basket without overcrowding.
• Spray the tops of the poppers with cooking spray.
• Place in the air fryer for 5-10 minutes or until golden brown.
• Let stand for a couple of minutes before eating because they will be very hot.

AIR-FRIED ROASTED SWEET PEPPERS AND ONIONS

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Combine peppers, onion, olive oil, and salt in a large bowl. Transfer mixture to the air fryer basket. Cook, stirring once, until peppers and onion are tender and beginning to brown, 7 to 9 minutes. Transfer to a serving bowl. Add cilantro and lime juice; toss to coat.

AIR FRYER JALAPEñO POPPERS

Steps:

• Cut the jalapeño peppers in half lengthwise. Use a spoon to scrape out and discard the seeds and ribs from the peppers. Set the halved peppers aside.
• Stir together the cheddar, cream cheese, mayonnaise, bacon, pickled jalapeños, onion and 1/4 teaspoon each salt, paprika, and garlic powder in a medium bowl. Stir together the panko breadcrumbs, and the remaining 1/4 teaspoon each paprika and garlic powder in a small bowl.
• Fill each pepper half with the cheese mixture, and place on a foil-lined rimmed baking sheet. Sprinkle the tops of the peppers evenly with the breadcrumb mixture.
• Transfer half of the stuffed peppers to an air fryer basket sprayed with nonstick cooking spray and space evenly. Spray tops of peppers with cooking spray. Cook at 380° for 5 to 7 minutes, until the tops are browned and cheese mixture is melty.
• Place the cooked peppers okra on a rimmed baking sheet and keep warm in a 200° oven while air-frying the remaining stuffed peppers.
• Serve jalapeño poppers with ranch dressing, if you like.

ULTIMATE PEPPER POPPERS

Steps:

• In mixing bowl, combine first 7 ingredients, mix well.
• Spoon about 2 Tbl. filling into each pepper half.
• Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan.
• Bake, uncovered, in 350º oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild.
• Serve with sour cream, salsa, dip or dressing.
• Makes about 2 dozen.

AIR FRYER BACON-WRAPPED JALAPEñO POPPERS RECIPE BY TASTY

Steps:

• Preheat the air fryer to 325°F (160°C).
• Wearing latex gloves, slice the jalapeños in half lengthwise. Carefully scoop out the seeds and membrane.
• In a medium bowl, mix together the cream cheese, cheddar cheese, salt, and pepper with a rubber spatula. Transfer the cheese mixture to a piping bag fitted with a medium round tip or a resealable plastic bag with a corner snipped off.
• Pipe the cream cheese filling into each jalapeño half.
• Wrap each jalapeno in 1 strip of bacon.
• Working in batches, place half of the poppers in the air fryer and fry for 8-10 minutes, until the bacon is crispy. Repeat with the remaining poppers.
• Enjoy!

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400 degrees F. Slice each pepper in half lengthwise, keeping the stem intact. Remove the ribs and seeds and discard, hollowing out each of the peppers. Sprinkle with salt and black pepper and place in an 8- by 8-inch baking dish.
• Whip the goat cheese and ricotta together until light and airy in a mixing bowl, using a hand mixer, about 2 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust the seasoning, if necessary. Fill each pepper halfway with 2 teaspoons of the cheese mixture and level off with a small offset spatula.
• Place the breadcrumbs in a small bowl. Pour the butter over the breadcrumbs and toss to combine. Sprinkle each pepper with the buttered breadcrumbs. Bake until golden and bubbly, 15 to 20 minutes.

GRILLED SWEET PEPPER POPPERS

Steps:

• Spoon sour cream into a 1-quart zip-loc freezer bag; seal and chill.
• Preheat grill to medium-high heat.
• Rinse peppers; cut in half length-wise. Remove seeds and veins.
• Mix together in small bowl cheese, tomato, onion, cilantro and salt.
• Fill pepper halves evenly with cheese mixture; pressing it into hollows.
• Lay filled peppers, cheese side up on grill (I use a grill pan for ease, but it's not necessary).
• Cook until blistered and slightly charred on the bottoms, approximately 3-5 minutes.
• With a wide spatula, move peppers to serving platter.
• Snip 3/4-inch corner off the sour cream bag and pipe evenly over the hot peppers.
• Serve immediately.