2 Points Serves 4 Peppers are delicious—especially when they’re vessels for cheese. Here, sweet baby bells are parcooked in the air fryer to soften, then stuffed with a blend baby bel cheese, creamy yogurt, and fresh herbs. Pop the peppers back in the air fryer until they’re lightly browned and melty and your dream snack is served.
Ingredients
- Cooking spray
- 4 spray s
- Sweet mini peppers
- 16 item s
- Mini baby cheese
- 3 oz
- ⅓ cup s, shredded
- Plain fat free Greek yogurt
- ¼ cup s
- Fresh parsley
- 2 Tbsp finely chopped
- Dill
- 2 tsp chopped
- Kosher salt
- ¼ tsp
- Black pepper
- ¼ tsp
- Garlic
- 1 clove s, grated (optional)
Instructions
- Preheat an air fryer to 350°F. Cut a slit down the length of each bell pepper, from the stem to the tip. Coat the bell peppers with cooking spray. Add the bell peppers to the air-fryer basket and cook in the air fryer for 5 minutes. Shake the basket and continue to cook for 3 minutes more. Transfer the bell peppers to a cutting board or work surface and let cool.
- Meanwhile, in a medium bowl, combine the cheeses, yogurt, parsley, dill, salt, black pepper, and garlic (if using).
- Stuff about 2 tsp of the filling into each bell pepper through the slit. Arrange the peppers in the air-fryer basket in a single layer. (It’s OK if they’re crowded.) Return the basket to the air fryer and cook until the stuffed peppers are tender and the filling is lightly browned on top, 4 to 5 minutes.
- Serving size: 4 stuffed peppers