Prep the peppers. Halve the peppers lengthwise and remove seeds and membranes. For jalapeños, keep a few seeds if you want more heat. Pat them dry so the filling sticks well.

Preheat the air fryer. Set it to 375°F (190°C) for about 3 minutes. A hot basket helps the peppers cook evenly and prevents sticking.

Make the filling. In a bowl, mix cream cheese, cheddar, Parmesan, garlic, green onions, parsley, smoked paprika, onion powder, salt, and pepper. Stir until smooth. If adding bacon, fold it in now.

Taste and adjust. Take a tiny spoonful of the filling and taste it. Add a pinch more salt, pepper, or paprika if needed. The filling should be bold because the peppers mellow it out.

Fill the peppers. Spoon the mixture into each pepper half, gently mounding it. Don’t overfill or it will spill during cooking.

Add crunch (optional). If using panko, sprinkle a light layer over each filled pepper. Press lightly so it sticks.

Oil the basket. Lightly spray the air fryer basket to prevent sticking. Arrange peppers in a single layer, filling side up. Work in batches if needed.

Air fry. Cook at 375°F (190°C) for 7–10 minutes. Mini sweet peppers usually take 8–9 minutes; jalapeños may be closer to 7–8. You’re looking for tender peppers and golden tops.

Check doneness. The filling should be hot and slightly puffed, and the pepper edges should show a touch of char. If needed, add 1–2 more minutes.

Rest and serve. Let them sit for 2 minutes so the filling sets slightly. Finish with a sprinkle of fresh herbs or a squeeze of lime if you like.