Boursin Cheese Stuffed Mini Peppers

Roasted cheese stuffed mini peppers filled with herbed Boursin cheese and topped with melted Swiss cheese turn crisp, creamy, and rich in the air fryer. Fresh chives and parsley add extra flavor to this easy appetizer.

I started making stuffed peppers in the air fryer because I wanted something warm and cheesy that didn't leave me with leftovers sitting in the fridge for days. I found that roasting the peppers briefly before filling them gives the best texture because the peppers stay tender without turning too soft underneath the cheese. Other small appetizers that come together fast in the air fryer are my crab melt and jalapeño poppers.

This recipe is great for a snack plate or casual dinner side without requiring a long ingredient list. The creamy Boursin and melted cheese work well with the slightly roasted peppers. I don't overload the filling because too much cheese can overpower the peppers instead of balancing them. I've also found these are best served right away while the tops are still hot and bubbly since the texture changes quite a bit as they cool.

Ingredients

• Mini bell peppers (mini sweet peppers)
• Boursin cheese
• Garlic powder
• Salt
• Parsley
• Chives
• Emmentaler (hard Swiss) cheese
• Olive oil

Scroll down to the recipe card for quantities used.

Instructions

1. Mix the crumbled Boursin cheese with garlic powder, salt, parsley, and chives in a small bowl.
2. Preheat the air fryer to 376°F, then halve and deseed the mini peppers. Brush the pepper halves lightly with olive oil.
3. Air fry the uncooked peppers cut side down for 3 to 5 minutes until slightly roasted and tender crisp.
4. Fill the peppers with the cheese mixture, then top with pieces of Emmentaler cheese.
5. Return the stuffed peppers to the air fryer and cook for about 5 minutes, or until the cheese is melted and bubbly. Add another minute or two for a more golden top if preferred.
6. Garnish with fresh chives before serving warm.

Tips

• Pat the peppers very dry after washing. Extra moisture can cause the cheese filling to slide around instead of staying neatly inside the peppers while air frying.
• Cut a very thin slice off the rounded bottoms of any uneven peppers so they sit flatter in the air fryer tray. This helps keep the melted cheese from pooling to one side.
• Avoid overfilling the peppers. The cheese mixture expands slightly as it heats, and too much filling can bubble over and burn onto the tray.
• If the cheese on top melts before the peppers are fully tender, loosely tent the peppers with foil for the last minute or two to slow browning while the peppers finish cooking.
• Use similar-sized peppers. Mixing very different sizes in the same batch can leave some peppers too firm while others soften too much.

Variations

• Swap the Boursin Poivre Noir for Boursin Shallot and Chive if you want a milder onion flavor that works especially well with the sweet mini peppers. Reduce the added chives slightly so the filling stays balanced.
• Use cream cheese instead of Boursin for a milder filling, adding extra herbs and seasoning for more flavor. Goat cheese works too and gives the peppers a tangier, slightly less creamy filling.
• Replace the Emmentaler with smoked Gouda for a deeper, smoky finish that pairs nicely with the roasted peppers from the air fryer. This version tends to brown faster, so check the peppers a little earlier.
• Add finely chopped cooked bacon directly into the Boursin mixture for a saltier filling with more texture. A small amount works best so the peppers still hold their shape and don't become greasy.

Storage

Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. The peppers will soften slightly as they sit, but the flavor of the cheese filling holds up well. I've found it helps to let them cool completely before storing so condensation does not make the peppers watery.

To reheat, place the stuffed peppers back in the air fryer at 350°F for about 3 to 4 minutes, or until warmed through and the cheese softens again. The air fryer keeps the peppers from getting soggy and helps bring back some of the roasted texture. Microwaving works too, but the peppers tend to soften more and the cheese can separate slightly.

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