Air Fryer Mini Peppers Stuffed With Cheese And Sausage Recipes

AIR FRYER STUFFED MINI PEPPERS

Steps:

• In a small bowl, beat together the cream cheese, raw sausage, garlic powder, cheddar, and Worcestershire sauce with an electric mixer until smooth.
• Slice top off mini peppers and then slice in half lengthwise.
• Fill the sliced peppers with the filling using a spoon. The amount will vary based on the pepper size.
• Place in air fryer basket
• Air fry at 360 for 8 minutes until cheese is melted and bubbly and peppers have softened.
• Allow to cool slightly before eating. Sprinkle with green onions and serve with Jalapeno Lime Ranch Dressing!

AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside.
• Preheat an air fryer to 350 degrees F (175 degrees C).
• Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket.
• Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on.
• While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl.
• Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside. Preheat an air fryer to 350 degrees F (175 degrees C). Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket. Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on. While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl. Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

LOW CARB SAUSAGE & CHEESE STUFFED POBLANOS IN THE AIR FRYER

Steps:

• In a large skillet, start browning the sausage and ground beef. When done, drain excess grease.
• Add in the worcestershire sauce, cream cheese and 1/2 of the cheddar cheese. Mix until the cheeses are melted.
• Stuff the peppers with the meat mixture and top with remaining cheddar cheese.
• Spray the basket of the air fryer and cook at 350°F for 15 minutes.
• To cook in the oven first microwave the peppers for a few minutes or blanch them to pre cook them. Then prepare the stuffed peppers as above and tbake in a 350°F oven for 30 minutes or until peppers are soft and tender.

AIR FRYER STUFFED PEPPERS

Steps:

• Warm up a medium sized skillet with the ground beef and cook until well done.
• Drain the beef and return to the pan.
• Add in the olive oil, green onion, parsley, sage, and salt. Mix this well.
• Add in the cooked rice and marinara, mix well.
• Cut the top off of each pepper and clean the seeds out.
• Scoop the mixture into each of the peppers and place in the basket of the air fryer. (I did 4 the first round, 2 the second to make them fit.)
• Cook for 10 minutes at 355*, carefully open and add cheese.
• Cook for an additional 5 minutes or until peppers are slightly soft and cheese is melted.
• Serve.

SAUSAGE STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 400 degrees F.
• Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.
• In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Season the insides of the bell pepper shells with salt and pepper, to taste. Spoon the rice mixture into the bell peppers.
• In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup. Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.