Prep Time: 15 minutes

Cook Time: 10-12 minutes

Total Time: 25-27 minutes

Course: Appetizer, Snack

Cuisine: American

Diet: Keto-Friendly (see notes)

Recipe Intensity: Easy

Ingredients

8 medium banana peppers (mild or hot, depending on your preference)

4 oz (115g) cream cheese, softened

1/2 cup shredded sharp cheddar cheese

1/4 cup grated Parmesan cheese

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

Salt and black pepper, to taste

Cooking spray (avocado or olive oil)

Instructions

Prepare the Peppers

Wash and dry the banana peppers. Using a small, sharp knife, carefully slice each pepper lengthwise from the tip to the stem, creating a “pocket.” Be careful not to cut all the way through. Use the tip of the knife or a small spoon to scrape out the seeds and membranes. This step is crucial for controlling the heat and making room for the filling. Pat the inside of the peppers dry with a paper towel.

Make the Cheese Filling

In a medium mixing bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, garlic powder, onion powder, paprika, and a pinch of salt and pepper. Mix thoroughly until all ingredients are well incorporated and the mixture is smooth and spreadable.

Stuff the Peppers

Using a small spoon or a butter knife, carefully stuff each banana pepper with the cheese mixture. Don’t overfill them, as the cheese will melt and expand slightly. Gently press the sides of the pepper together to encase the filling.

Preheat and Prep the Air Fryer

Preheat your air fryer to 380°F (195°C) for 3 minutes. This ensures a crispy start. Lightly spray the air fryer basket with cooking spray to prevent any sticking.

Air Fry to Perfection

Arrange the bacon-wrapped peppers in the air fryer basket in a single layer, making sure they are not touching. This allows for proper air circulation and even cooking. You may need to cook in batches depending on the size of your air fryer.

Lightly spray the tops of the peppers with cooking spray—this will help the bacon become extra crispy.

Air fry for 10-12 minutes at 380°F (195°C). After 6-7 minutes, use kitchen tongs to carefully flip the peppers. Continue cooking until the bacon is crispy and browned to your liking and the peppers are tender.

 Serve and Enjoy

Remove the peppers from the air fryer and let them rest on a plate for 2-3 minutes. The cheese filling will be extremely hot! Serve immediately while they are hot and crispy.

Chef’s Notes & Tips for Success

Spice Level: For a milder dish, ensure you remove all the white membranes and seeds from the peppers thoroughly. For a spicier kick, leave some seeds in or use hot banana peppers.

Don’t Crowd the Basket: Air circulation is critical for crispy results. Giving each pepper some space is non-negotiable.

Customize the Filling: Feel free to get creative! Add finely chopped jalapeños, cooked sausage, chopped spinach, or a dash of your favorite hot sauce to the cheese mixture.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 370°F (190°C) for 3-4 minutes to restore the crispiness. Microwaving will make them soft.

Dietary Modifications

Keto: This recipe is naturally keto-friendly as written. Just ensure there are no hidden carbs in your bacon or cream cheese.

Gluten-Free: All ingredients used are naturally gluten-free. Always double-check bacon labels to ensure no gluten-containing additives are present.

Lower Fat: Use low-fat cream cheese and turkey bacon for a lighter version. Note that the texture and crispiness may vary.