If you love jalapeño poppers, then you’ll have to try our irresistible stuffed poppers made in an Air Fryer. They are filled with creamy goodness made with Cabot Cream Cheese, spices, cilantro and bacon mixed with shredded Cabot Extra Sharp 1 Year Cheddar. The filling can be stuffed into Mini Peppers or use jalapeño peppers if you like some heat!
14 to 15 mini peppers or jalapeño peppers
4 oz Cabot Cream Cheese, softened
4 strips bacon, cooked and crumbled
2 ounces Cabot Extra Sharp 1 Year Cheddar, shredded (about ½ cup)
2 tablespoons chopped cilantro
1 teaspoons ground cumin
½ teaspoon garlic powder
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 8 mins | Total: 30 mins
LAY peppers on work surface. Cut a slit along the side of the pepper from stem to tip, leaving the pepper whole.
STIR softened cream cheese, bacon, cheddar, cilantro, cumin and garlic powder together in a medium bowl with a rubber spatula. Scoop the filling into the pepper halves, dividing evenly. Arrange half of the peppers in the basket of the Air Fryer.
AIR FRY at 400°F until the peppers are softened, the filling is hot and the cheese is melted, about 8 minutes. Carefully remove the poppers from the basket and repeat with the remaining poppers. Let poppers cool slightly before serving.
My family is addicted to these Jalapeño Poppers. I leave the seeds and rib with capsaicin glands intact for the extra heat. And let me assure you there is HEAT!! If you are not a fan of heat I would recommend removing all the rib with capsaicin and the peppers placenta. However, leave a few seeds for some heat. Another suggestion is to add only a tiny bit of the rib with capsaicin into the cheese mixture mix real well and you will have heat. 🙂