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A plate of colorful stuffed mini peppers filled with meat, drizzled with creamy sauce, and garnished with fresh herbs.

Creamy Air Fryer Sausage Stuffed Mini Peppers

These creamy air fryer sausage stuffed mini peppers are a quick and satisfying appetizer or light meal. Sweet mini peppers are loaded with a savory, cheesy Italian sausage filling and air-fried to tender-crisp perfection.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Peppers
  • 1.5 lbs Mini Sweet Peppers about 15-20 peppers
  • 1 lb Ground Italian Sausage mild or hot, casing removed if applicable
  • 4 oz Cream Cheese softened
  • 1/2 cup Shredded Monterey Jack or Mozzarella Cheese
  • 1/4 cup Fresh Parmesan Cheese grated
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt or to taste, optional, depending on sausage
  • 2 tbsp Fresh Parsley chopped, for garnish (optional)

Equipment

  • Air Fryer
  • Large Mixing Bowl
  • Skillet
  • Spoon or Small Scoop

Method
 

Prepare the Peppers and Sausage
  1. Wash and dry the mini sweet peppers. Carefully slice each pepper in half lengthwise and use a small spoon to scoop out the seeds and membranes. Set aside.
  2. In a large skillet over medium-high heat, cook the ground Italian sausage, breaking it apart with a spoon, until fully browned and cooked through. Drain off any excess grease thoroughly. Transfer the cooked sausage to a large mixing bowl.
Make the Creamy Filling
  1. To the bowl with the cooked sausage, add the softened cream cheese, shredded Monterey Jack/mozzarella, grated Parmesan cheese, garlic powder, onion powder, smoked paprika, black pepper, and salt (if using).
  2. Mix all ingredients together thoroughly until well combined and creamy. Ensure the cream cheese is fully incorporated into the sausage mixture.
Stuff and Air Fry
  1. Preheat your air fryer to 375°F (190°C) for about 5 minutes. While it preheats, use a small spoon or your fingers to generously stuff each mini pepper half with the creamy sausage mixture. You can mound the filling slightly.
  2. Arrange the stuffed pepper halves in a single layer in the air fryer basket, making sure not to overcrowd. You will likely need to cook them in batches.
  3. Air fry for 10-15 minutes, or until the peppers are tender-crisp and the filling is hot, bubbly, and slightly golden brown on top. Cooking time may vary depending on your air fryer model.
  4. Carefully remove the stuffed peppers from the air fryer. Garnish with fresh chopped parsley, if desired, and serve warm.

Notes

For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes to the filling. You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days; stuff the peppers just before air frying for best results. Leftovers can be stored in an airtight container in the fridge for 2-3 days and reheated in the air fryer at 350°F (175°C) for 5-7 minutes.