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Air fryer stuffed jalapeno peppers with roasted jalapenos filled with a creamy cheesy mixture, melted cheddar cheese, fresh cilantro, and lightly charred edges, served as a crowd pleasing appetizer.
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Air Fryer Stuffed Jalapeno Peppers - Crispy, Creamy, and Crowd-Pleasing

Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6 servings

Ingredients

  • 12 fresh jalapeno peppers, medium-size, halved lengthwise and seeded
  • 8 ounces cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack or pepper jack for extra kick
  • 4 slices bacon, cooked crisp and crumbled (optional but delicious)
  • 2 green onions, finely sliced
  • 1 small garlic clove, minced (or 1/4 teaspoon garlic powder)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (or regular paprika)
  • Salt and black pepper, to taste
  • Olive oil spray or a light brush of oil
  • Optional garnish: chopped cilantro, extra green onions, or a drizzle of hot honey

Instructions

  • Prep the peppers: Slice jalapenos lengthwise and remove seeds and membranes. For less heat, scrape thoroughly; for more kick, leave a little membrane.
  • Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes so the basket is hot when the peppers go in.
  • Make the filling: In a bowl, mix cream cheese, cheddar, Monterey Jack, bacon, green onions, garlic, onion powder, paprika, a pinch of salt, and black pepper. Stir until smooth and evenly combined.
  • Fill the peppers: Spoon or pipe the cheese mixture into each jalapeno half, mounding slightly but not overflowing.
  • Prepare the basket: Lightly spray the air fryer basket with oil or place a perforated parchment liner inside. This helps prevent sticking and keeps the bottoms crisp.
  • Air fry in batches: Arrange stuffed peppers in a single layer, not touching. Air fry for 7–9 minutes at 375°F, until the peppers are tender and the tops are golden and bubbly.
  • Check doneness: The cheese should be melted and lightly browned. If needed, cook 1–2 minutes more. Avoid overcooking or the peppers may collapse.
  • Finish and serve: Let cool 2–3 minutes, then garnish with cilantro or extra green onions. Add a small drizzle of hot honey if you like sweet heat.