25-Minute Air Fryer Cheesy Chicken Enchilada Stuffed Peppers – Irresistible!

I’ll never forget the first time I threw these Air Fryer Cheesy Chicken Enchilada Stuffed Peppers together on a crazy weeknight. My kids were hangry, my counters were a disaster, and I needed dinner on the table—fast. That’s when this magical combo of juicy chicken, melty cheese, and smoky enchilada sauce stuffed into sweet bell peppers saved the day. Twenty-five minutes later? Pure bliss. The air fryer crisps the edges just right while keeping the centers gloriously gooey. It’s become our go-to when we crave bold Mexican flavors without the fuss—no rolling tortillas, no messy casserole dishes, just irresistible peppers packed with all the good stuff. Trust me, once you taste that cheesy pull and hear the crunch of perfectly cooked pepper, you’ll be hooked too.

Why You’ll Love These Air Fryer Cheesy Chicken Enchilada Stuffed Peppers

Listen, I don’t just throw around the word “love” when it comes to weeknight dinners—but these stuffed peppers? They’re special. Here’s why:

• Crazy fast: From fridge to table in under 30 minutes (even my teenager can’t complain about that wait time).
• One-bowl wonder: Mix the filling, stuff the peppers, and let the air fryer do the heavy lifting.
• Flavor bomb: Smoky enchilada sauce meets melty cheese and sweet peppers—every bite is pure comfort.
• Secretly healthy: Packed with protein and veggies, but tastes like you’re cheating (my kind of dinner magic).
• Air fryer perfection: Gets those crispy edges you crave without turning on the oven.

The best part? Even my picky eater licks the plate clean. Now that’s what I call a win.

Ingredients for Air Fryer Cheesy Chicken Enchilada Stuffed Peppers

Here’s everything you’ll need to make these flavor-packed peppers—I promise it’s all simple stuff you might already have! Pro tip: grab a rotisserie chicken from the store to save time (that’s my little shortcut).

• 4 large bell peppers (any color!), halved lengthwise and seeds removed—don’t skip the seeding unless you like spicy surprises!
• 2 cups cooked shredded chicken (about 1 rotisserie chicken’s worth)
• 1 cup shredded cheese—I use Mexican blend, but sharp cheddar works too (extra for sprinkling never hurt anyone)
• 1/2 cup enchilada sauce (mild or hot—your call! I use the red kind from the can)
• 1/4 cup diced onions (white or yellow—whatever’s lurking in your fridge)
• 1 tsp taco seasoning (or chili powder if you’re in a pinch)
• 1/4 cup chopped cilantro (optional but SO good for freshness)
• Sour cream for serving (because everything’s better with a creamy dollop)

See? Nothing fancy—just honest, delicious ingredients ready to transform into something magical.

How to Make Air Fryer Cheesy Chicken Enchilada Stuffed Peppers

Okay, let’s get these beauties cooking! I’ve made this recipe so many times I could do it in my sleep—but I’ll walk you through every step so yours turn out perfect on the first try. Just follow along and resist the urge to peek too much (I know, it’s hard when it smells this good).

Step 1: Prep the Peppers

First, grab those bell peppers and slice them in half from stem to bottom. Now here’s my trick: use a small spoon to scrape out the seeds and white membranes—they’re bitter and nobody wants that. Leave the stems on for a cute presentation (or chop ’em off if you’re in a hurry).

Step 2: Mix the Filling

In a big bowl, toss together your shredded chicken, 3/4 cup cheese (save the rest for later!), enchilada sauce, onions, and taco seasoning. Mix it until everything’s coated in that gorgeous red sauce—don’t be shy, get your hands in there if needed! The filling should be moist but not soupy.

Step 3: Air Fry to Perfection

Preheat your air fryer to 375°F—this is KEY for even cooking. Stuff those pepper halves generously (they’ll shrink a bit) and arrange them in the basket without touching. Cook for 12-15 minutes until the peppers soften, then sprinkle with remaining cheese and blast for 2 more minutes until bubbly and golden. Oh, that cheesy pull? Pure magic.

Tips for the Best Air Fryer Cheesy Chicken Enchilada Stuffed Peppers

After making these peppers more times than I can count (seriously, my air fryer deserves a vacation), I’ve picked up some game-changing tricks:

• Rotisserie chicken is your BFF: Saves 15 minutes and adds incredible flavor—just shred it while warm for juicier results.
• Spice control: Taste your enchilada sauce first! Mild sauce + extra taco seasoning = perfect balance for kids.
• Avoid the sog: Pat chicken dry before mixing, and don’t overstuff peppers—they’ll weep moisture if packed too tight.
• Cheese strategy: Mix most cheese INTO the filling, then sprinkle the rest on top for that Instagram-worthy melt.

Bonus tip: If your peppers roll around in the basket, tuck a foil “hammock” underneath—problem solved!

Ingredient Substitutions & Variations

Listen, I’m all about making recipes work with what you’ve got—here’s how to tweak these peppers when you’re in a pinch or feeling creative:

• Chicken swap: Leftover turkey or even canned chicken works (drain it well!) in a hurry. For vegetarian, black beans or lentils are fantastic.
• Cheese alternatives: Vegan shreds melt surprisingly well, or try crumbled cotija for a salty punch.
• Extra veggies: Toss in corn, diced zucchini, or sautéed mushrooms—they’ll disappear into the cheesy goodness.
• Heat lovers: Add diced jalapeños to the filling or swap in hot verde enchilada sauce.

My rule? As long as you keep the pepper + sauce + cheese base, you really can’t mess this up. Play with flavors and make it yours!

Serving Suggestions for Air Fryer Cheesy Chicken Enchilada Stuffed Peppers

Oh man, these peppers are seriously good all by themselves—but if you want to take them to the next level (or stretch them for a crowd), here’s how I love to serve them:

• Cilantro-lime rice: The bright flavors cut through the richness perfectly.
• Creamy avocado mash: Just smash ripe avocados with lime and salt—so much easier than guac!
• Crisp iceberg salad: With radishes and a tangy lime vinaigrette for crunch.
• Charred corn: Toss frozen corn in the air fryer for 5 minutes—instant smoky sweetness.

My kids? They just want extra sour cream for dipping. No judgement here—dive in however you like!

Storage & Reheating Instructions

Leftovers? Lucky you! These stuffed peppers keep beautifully in the fridge for up to 3 days—just pop them in an airtight container. When you’re ready for round two, skip the microwave (soggy peppers are sad peppers). Instead, reheat them right in the air fryer at 350°F for 4-5 minutes. The cheese gets gooey again and the edges crisp right back up—almost like fresh!

Nutritional Information

Here’s the scoop on what you’re biting into—each stuffed pepper half packs about 280 calories with a solid 25g protein to keep you full. The cheese and chicken bring 12g fat (6g saturated), while the peppers keep it light at just 15g carbs and 3g fiber. Sodium hits around 450mg—mostly from the enchilada sauce, so use low-sodium if you’re watching that. Of course, these numbers dance a bit depending on your cheese choice or if you go wild with sour cream (no shame!). But hey, for something this indulgent-tasting? Not too shabby.

Frequently Asked Questions

Can I use frozen peppers instead of fresh?
Oh honey, I’ve tried—and while fresh is definitely best, you can use frozen in a pinch. Just thaw completely and pat them bone-dry with paper towels (they’ll be extra watery). Maybe add 2 extra minutes in the air fryer too. But trust me, fresh peppers give that perfect crisp-tender bite worth the extra trip to the produce aisle.

How do I make these peppers spicier?
Now we’re talking! My favorite ways to turn up the heat: 1) Swap in hot enchilada sauce, 2) Add a diced jalapeño (seeds in!) to the filling, or 3) Sprinkle with crushed red pepper flakes before serving. My husband does all three—we call that version “Dragon Breath Peppers” in our house.

Can I prep these ahead of time?
Absolutely! Stuff the peppers up to 24 hours ahead and keep them covered in the fridge. When ready, just add 3-4 extra minutes to the cook time since they’ll be cold. Pro tip: Wait to add the final cheese sprinkle until you’re ready to air fry—nobody likes pre-melted cheese that re-melts weird.

Why did my peppers come out soggy?
A few culprits: Overcrowding the air fryer basket (give ’em space to breathe!), using watery chicken (pat it dry!), or over-saucing (stick to that 1/2 cup measurement). If all else fails, try cooking the empty pepper halves for 3 minutes first to firm them up before stuffing.

Go make these tonight—then come back and tell me which variation you tried! Tag me @[YourHandle] so I can see your cheesy masterpieces.

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