These air fryer egg stuffed bell peppers make a great breakfast or a light meal. One egg goes into each pepper half with onion, tomato, and two kinds of cheese on top. Ready in about 20 minutes from start to finish.
About Air Fryer Egg Stuffed Bell Peppers
Egg stuffed bell peppers are a simple idea that works really well. You use the pepper half as a little bowl, crack an egg right inside, add a few toppings, and cook the whole thing in the air fryer.
The pepper gets tender and the egg cooks through, and the cheese on top melts into a soft, golden layer.
This version layers Parmesan on the bottom, then onion, then the egg. Tomato and herbs go on top of the egg, and mozzarella with extra Parmesan finishes it all off. The chili flakes add a small kick, and the cilantro gives it a fresh note at the end.
It is a filling, satisfying meal for two that uses very few dishes.
Different colored peppers are worth using here. Red, yellow, and orange peppers are sweeter than green ones. Pick two different colors if you can. They look nice on the plate and each has a slightly different taste.
Why You’ll Love This Recipe
- Uses the pepper as the bowl. No extra dish, no liner. The pepper holds everything together and you can eat right from it.
- Ready in under 25 minutes. Prep takes five minutes and the air fryer does the rest.
- A full meal in each pepper half. Egg, cheese, vegetables, and herbs all in one bite.
- Two kinds of cheese. Parmesan on the bottom and mozzarella on top give it a rich, layered cheese flavor.
- Easy to adjust. Want a softer egg? Pull them out a minute earlier. Want it spicier? Add more chili flakes.
Ingredient Notes
- Bell peppers – Pick two different colors for variety. Choose peppers that are medium-sized and have a flat enough base to sit steady in the air fryer basket.
- Eggs – One egg per pepper half. Crack each egg carefully so the yolk stays whole inside the pepper.
- Parmesan – Goes both on the bottom before the egg and on top with the mozzarella at the end. It has a salty, sharp taste that works well in both places.
- Mozzarella – Use freshly grated block mozzarella for the smoothest melt. Pre-shredded bags often leave the top clumpy.
- Chili flakes – Sprinkled on at the end with the cheese. Use as much or as little as you like. A small pinch is enough for a mild heat.
- Mixed herbs – Just 1/8 teaspoon. It goes on the egg before cooking and gives a light, herby background note.
- Cilantro – Added at the very end after cooking. It stays fresh and adds a little color to the finished dish. Swap with parsley if you prefer.
How to Make Air Fryer Egg Stuffed Bell Peppers
1. Wash the bell peppers and cut each one in half lengthwise. Remove the seeds and white membrane from inside each half.
2. Sprinkle a little grated Parmesan cheese over the bottom of each pepper half. Add some finely chopped onion on top of the Parmesan. Then carefully crack one egg into each pepper half. Try to keep the yolk whole.
3. Sprinkle 1/8 teaspoon mixed herbs, 1/8 teaspoon black pepper, and a pinch of salt over the eggs. Scatter the chopped tomato evenly over the egg in each pepper.
4. Preheat the air fryer to 180°C (360°F) for 2 minutes. Carefully place the stuffed pepper halves into the basket. Make sure they sit level so the egg does not spill.
5. Air fry at 180°C (360°F) for 15 minutes. The eggs should be fully cooked through with no clear, runny white remaining. The yolk can be slightly soft in the center if you like it that way, or fully set if you prefer.
6. Carefully remove the basket. Sprinkle the remaining Parmesan, all of the mozzarella (about 1/2 cup / 50g total), chili flakes, and chopped cilantro over each pepper.
7. Return to the air fryer at 180°C (360°F) for 2 more minutes, until the cheese melts and turns lightly golden on top.
8. Remove carefully and serve hot.
Expert Tips
- Make sure the pepper halves sit flat in the basket before you start cooking. If a pepper rocks or leans, the egg will run out during cooking. Trim a thin slice off the rounded bottom of any unsteady pepper half.
- Crack the egg slowly and gently into each pepper. Hold the pepper steady with one hand as you crack with the other. A whole yolk inside the pepper looks much better than a broken one.
- Pull the peppers out at 13 to 14 minutes if you want a yolk that is still a little soft in the center. For a fully set yolk, the full 15 minutes is right.
- Do not skip the Parmesan layer on the bottom. It acts like a light base under the egg and adds a salty, slightly nutty flavor that goes all the way through the filling.
Serving Suggestion
Serve these hot, straight from the air fryer. They work well as a breakfast, a brunch dish, or a light lunch. A slice of toasted bread on the side is a simple addition.
You can also serve them with a small green salad if you want something fresh alongside.
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Air Fryer Egg Stuffed Bell Peppers
Ingredients
- 2 bell peppers (different colors, halved and seeded)
- 4 eggs
- 1 tomato (finely chopped)
- 1 onion (finely chopped)
- 1 tablespoon cilantro (chopped)
- 2 tablespoons Parmesan cheese (grated, divided)
- ½ cup 50g mozzarella cheese, grated
- 1 tablespoon chili flakes
- ⅛ teaspoon mixed herbs
- ⅛ teaspoon black pepper
- Salt to taste
Instructions
- Wash peppers and cut in half lengthwise. Remove seeds and white membrane.
- Sprinkle a little Parmesan cheese on the bottom of each pepper half. Add chopped onion. Carefully crack one egg into each half.
- Sprinkle mixed herbs, black pepper, and salt over the eggs. Add chopped tomato on top.
- Preheat the air fryer to 180°C (360°F) for 2 minutes. Place pepper halves in the basket so they sit level.
- Air fry at 180°C (360°F) for 15 minutes until eggs are cooked through.
- Sprinkle remaining Parmesan, mozzarella, chili flakes, and cilantro over each pepper.
- Return to air fryer at 180°C (360°F) for 2 minutes until cheese melts and turns lightly golden.
- Remove carefully and serve hot.
Notes
- Make sure pepper halves sit flat in the basket so the egg does not run out. Trim the bottom if needed.
- Crack eggs slowly and carefully to keep the yolk whole inside the pepper.
- For a softer yolk, check the peppers at 13 to 14 minutes instead of 15.
- The Parmesan layer on the bottom adds flavor and helps the egg sit steady during cooking.
- Best served fresh and hot. These do not store or reheat well due to the egg.
Nutrition
