20-Minute Air Fryer BBQ Chicken Stuffed Mini Peppers – Irresistible!

Name: 20-Minute Air Fryer BBQ Chicken Stuffed Mini Peppers - Irresistible!
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 12 mini bell peppers, halved and seeded; 1 cup cooked shredded chicken; 1/4 cup BBQ sauce; 1/4 cup cream cheese, softened; 1/4 cup shredded cheddar cheese; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; Salt and pepper to taste

Author: Canned Many

Published: January 25, 2026

Air Fryer BBQ Chicken Stuffed Mini Peppers for Party Platters

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Oh my gosh, you HAVE to try these air fryer BBQ chicken stuffed mini peppers! I discovered this little party trick when I needed something quick but impressive for book club last month. Twenty minutes from fridge to table, and let me tell you – those peppers disappeared faster than my willpower near a cheese plate. The sweet crunch of peppers with that smoky BBQ chicken filling? Absolute magic. Perfect when you need a crowd-pleaser that won’t keep you chained to the kitchen all day.

Why You’ll Love This Recipe

Trust me, these little flavor bombs will become your go-to party trick. Here’s why:

Crazy fast – From fridge to table in 20 minutes flat (perfect for last-minute guests!)
Bursting with flavor – Smoky BBQ chicken meets sweet peppers in every bite
No fancy skills needed – Just mix, stuff, and air fry (even my teenager can make these)
Total crowd-pleaser – I’ve yet to meet someone who doesn’t grab seconds

Ingredients List

Gather these simple ingredients – you probably have most already! The magic is in how they come together.

12 mini bell peppers – halved lengthwise and seeded (I use the colorful mixed bags)
1 cup cooked shredded chicken – rotisserie chicken works beautifully here
1/4 cup BBQ sauce – your favorite brand, though I’m partial to smoky hickory flavors
1/4 cup cream cheese – softened to room temperature (about 30 minutes out of the fridge)
1/4 cup shredded cheddar cheese – sharp cheddar gives the best flavor kick
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika – the secret weapon for that campfire aroma
Salt and pepper – to taste (I use about 1/8 tsp each)

How to Prepare Air Fryer BBQ Chicken Stuffed Mini Peppers

Okay, here’s where the magic happens – and it’s so much easier than you’d think! I’ve made these dozens of times now, and I’ve learned all the little tricks to get them just right.

Fire up that air fryer! Preheat to 375°F (190°C) – about 3 minutes should do it. (Don’t skip this – cold air fryers make soggy peppers!)
Mix your filling in a medium bowl. Mash the cream cheese first to make blending easier, then add everything else. The texture should be like thick frosting – if it’s too stiff, add just a teaspoon of milk.
Stuff those peppers! Use a small spoon (or your fingers – no judgement here) to fill each half generously. Pile it slightly over the top – they’ll settle while cooking.
Single layer is key! Arrange stuffed peppers in the basket without touching. You might need to cook in batches – worth it for even cooking!
Air fry for 8-10 minutes until the pepper edges just start to char and the filling bubbles. Peek at 7 minutes – my air fryer runs hot!

The hardest part? Waiting those 30 seconds for them to cool enough to eat without burning your tongue – been there, done that!

Tips for Success

After making these dozens of times (and eating way too many “test” batches), here are my foolproof tricks:

Spritz with oil – A quick spray makes those pepper edges crisp up beautifully (but go light – they’ll drip smoke otherwise!)
Taste your BBQ sauce first – Some are sweeter than others, so adjust the amount to your liking
Use room temp cream cheese – Cold cream cheese makes lumpy filling – trust me, I’ve learned the hard way
Double the recipe – These disappear FAST, and leftovers reheat like a dream in the air fryer

Ingredient Substitutions & Notes

Listen, we’ve all been there – halfway through a recipe only to realize we’re missing something! Here’s how to adapt without sacrificing flavor:

No cream cheese? Greek yogurt works in a pinch (though the filling will be tangier). Ricotta gives a lovely creaminess too.
Chicken alternatives – Pulled pork or even canned tuna (drained well) make fun variations. My cousin swears by chopped smoked sausage!
Pepper varieties – Those mini sweet peppers are ideal, but jalapeños work if you want heat (just wear gloves when seeding!).

Pro tip: Whatever you do, don’t skip the smoked paprika – that’s what gives these their “wow” factor!

Serving Suggestions

These little gems practically beg to be the star of your next party spread! I love arranging them on a big wooden board with small bowls of cool ranch dip and extra BBQ sauce for dipping. They pair perfectly with a simple arugula salad or my famous loaded potato skins. For game day, I’ll scatter them alongside nachos – the sweet-spicy combo is unreal! Pro tip: Slide a few sprigs of fresh cilantro between the peppers for a pop of color that makes the whole platter look fancy.

Storage & Reheating

Here’s the best part – these little guys actually taste amazing leftover! Store them in an airtight container in the fridge for up to 3 days (if they last that long). For freezer storage, lay them flat on parchment in a single layer first, then transfer to bags once frozen solid – they’ll keep for 2 months. When you’re ready to eat, skip the microwave (soggy peppers = sad peppers) and pop them straight into a 350°F air fryer for 3-4 minutes. They’ll come out crispy and hot, just like fresh!

Nutritional Information

Just a heads up – these numbers can vary based on your specific ingredients and brands (especially BBQ sauces – they’re all so different!). For 2 stuffed pepper halves (about 1 oz each), you’re looking at:

Calories: 80
Fat: 4g
Carbs: 6g
Protein: 5g

Not too shabby for something this delicious, right?

FAQs

Can I use regular bell peppers instead of mini ones?
Absolutely! Just cut a large bell pepper into 1-inch wide strips – they’ll take a minute or two longer in the air fryer. The mini ones are cuter for parties though!

My filling keeps falling out – help!
Oh honey, I’ve been there! Try stuffing them a little less full, and make sure your cream cheese mixture isn’t too runny. A quick chill in the fridge for 10 minutes before air frying helps too.

Can I prep these ahead?
You bet! Stuff the peppers up to 4 hours before cooking and keep them covered in the fridge. Just add a minute or two to the cooking time since they’ll be cold.

What if I don’t have an air fryer?
No worries – bake at 400°F for 12-15 minutes instead. You won’t get quite the same crispiness, but they’ll still taste amazing!