Air Fryer Mini Peppers Stuffed With Cheese And Sausage Food

AIR FRYER STUFFED MINI PEPPERS

Steps:

• In a small bowl, beat together the cream cheese, raw sausage, garlic powder, cheddar, and Worcestershire sauce with an electric mixer until smooth.
• Slice top off mini peppers and then slice in half lengthwise.
• Fill the sliced peppers with the filling using a spoon. The amount will vary based on the pepper size.
• Place in air fryer basket
• Air fry at 360 for 8 minutes until cheese is melted and bubbly and peppers have softened.
• Allow to cool slightly before eating. Sprinkle with green onions and serve with Jalapeno Lime Ranch Dressing!

AIR FRYER MINI PEPPERS STUFFED WITH CHEESE AND SAUSAGE

Steps:

• Heat a large nonstick skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; set aside. Preheat an air fryer to 350 degrees F (175 degrees C). Cut a slit in one side of each sweet pepper lengthwise from stem to tip. Brush peppers with 1 tablespoon olive oil and place in the air fryer basket. Cook in the preheated air fryer for 3 minutes. Shake the basket and cook until peppers start to brown and soften, about 3 minutes more. Remove peppers and let stand until cool enough to handle; leave air fryer on. While peppers are cooling, stir together sausage, cream cheese, Cheddar cheese, blue cheese, chives, garlic, and black pepper in a medium bowl until well combined. Mix bread crumbs with remaining 1 tablespoon olive oil in a small bowl. Spoon cheese mixture into each pepper and sprinkle with bread crumb mixture. Place stuffed peppers in the air fryer basket, working in batches if necessary, and cook until filling is heated through and bread crumbs are toasted, 4 to 5 minutes. Cool slightly; serve warm.

CHEESY SAUSAGE-STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
• To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
• In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
• Top each pepper with additional cheese, and bake for 10 to 15 minutes.
• Carefully remove the peppers from the oven and let cool for 5 minutes before serving.