Air Fryer Egg Stuffed Bell Peppers
Bell pepper halves filled with egg, onion, tomato, and two kinds of cheese, then air fried until the egg is set and the cheese melts golden on top. Ready in under 25 minutes.
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
Calories: 270kcal