Air-Fried Stuffed Mini Sweet Peppers
Sweet mini baby bell pepper(s)
3 oz, softened
Reduced-fat cheddar cheese
⅓ cup(s), shredded
Plain fat free Greek yogurt
2 Tbsp, finely chopped
2 tsp, chopped
1 medium clove(s), grated
- Arrange the peppers on a cutting board so that they rest flat. Cut a lengthwise slit down the top of each pepper, from the stem to the tip. Coat the peppers with cooking spray.
- Preheat an air fryer, if necessary, to 350°F. Arrange the peppers in the air fryer basket (it’s ok if they’re not in a single layer). Air-fry at 350°F for 5 minutes; shake basket to redistribute the peppers and air-fry for 3 more minutes. Place the peppers on a cutting board or work surface; cool slightly.
- Meanwhile, in a medium bowl, stir together the cheeses, yogurt, parsley, dill, salt, pepper, and garlic. Stuff about 2 tsp of the filling into each pepper. Arrange the peppers in the air-fryer basket in a single layer (it’s ok if they’re crowded). Air-fry at 350°F until the peppers are tender and the filling is lightly browned on top, 4 to 5 minutes.
- Serving size: 2 stuffed peppers