Prep the peppers. Rinse the mini peppers and pat them dry. Slice each pepper in half lengthwise. Scoop out any seeds and membranes with a small spoon.

Soften the cream cheese. Leave it at room temperature for 20–30 minutes. If you’re short on time, microwave it for 10–15 seconds until pliable, not melted.

Make the filling. In a bowl, mix cream cheese, shredded cheese, green onions, garlic, smoked paprika, red pepper flakes (if using), a pinch of salt, and a few grinds of black pepper. Stir until smooth and well combined. If using add-ins, fold them in now.

Preheat the air fryer. Set to 375°F (190°C) for 3–5 minutes. A preheated basket helps the peppers cook evenly and the filling brown slightly on top.

Fill the peppers. Use a small spoon or piping bag to fill each pepper half with the mixture. Don’t overfill; a slightly rounded top is perfect.

Lightly oil (optional). For a hint of sheen and extra tenderness, brush the pepper skins with a tiny bit of olive oil. This is optional but nice if your peppers look a bit dry.

Arrange in the basket. Place stuffed peppers in a single layer, filling side up. Leave a little space between them for airflow. You may need to cook in batches.

Air fry. Cook at 375°F (190°C) for 7–9 minutes, until the peppers are tender and the tops are bubbling and lightly golden. Thin peppers may be ready sooner; thicker ones may need another minute.

Finish and serve. Let them cool for 2–3 minutes so the filling sets. Garnish with chopped herbs or a sprinkle of extra scallions. Serve warm.