Air Fryer Stuffed Bell Peppers with Chicken
Bell pepper halves stuffed with a savory chicken and cheese filling, then air fried until tender and topped with melted mozzarella and Parmesan. Ready in under 25 minutes.
Ingredients
- 1 cup 150g boneless chicken, cut into small pieces
- 3 medium bell peppers (different colors, halved and seeds removed)
- 2 medium tomatoes (chopped)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- ½ teaspoon black pepper
- 1 teaspoon soy sauce
- 2 tablespoons sour cream
- 2 tablespoons cilantro (chopped)
- ⅓ cup 30g Parmesan cheese, grated, divided
- ⅓ cup 35g mozzarella cheese, grated
- Salt to taste
Instructions
- In a bowl, combine chicken, onion, tomatoes, garlic, black pepper, salt, soy sauce, sour cream, cilantro, and half the Parmesan. Mix well.
- Wash the bell peppers and cut each in half lengthwise. Remove seeds and white membrane.
- Fill each pepper half with the chicken mixture. Press lightly so the filling sits level.
- Preheat the air fryer to 180°C (360°F) for 2 minutes.
- Place stuffed pepper halves in the air fryer basket in a single layer. Air fry at 180°C (360°F) for 15 minutes.
- Check that the chicken is fully cooked through with no pink remaining. Internal temperature should reach 74°C (165°F).
- Sprinkle remaining Parmesan and all of the mozzarella evenly over the top.
- Return to the air fryer at 180°C (360°F) for 2 more minutes until cheese melts and turns lightly golden.
- Remove carefully and serve hot.
Notes
- Cut chicken into small, even pieces (about 1/2 inch / 1 cm) so it cooks through fully.
- Do not stack the peppers. Cook in a single layer for even heat.
- Best served fresh. Leftovers keep in the fridge for up to 2 days.
- Reheat in the air fryer at 160°C (325°F) for 4 to 5 minutes.
Nutrition
Calories: 310kcal