Stuffed Mini Bell Peppers with Cheesy Herbed Veggie Filling

1.Preheat the air fryer to 375°F (190°C).

2.Wash the mini bell peppers, slice each in half lengthwise, and remove seeds and membranes carefully to keep the halves intact.

3.In a medium skillet, heat olive oil over medium heat. Add minced garlic and chopped red onion; sauté for 2 minutes until fragrant and translucent.

4.Add chopped zucchini and mushrooms to the skillet. Cook for 4-5 minutes until vegetables are tender and any moisture has evaporated. Remove from heat and let cool slightly.

5.In a mixing bowl, combine softened cream cheese, shredded mozzarella, grated Parmesan, sautéed vegetables, fresh parsley, basil, dried oregano, salt, and black pepper. Mix thoroughly until well incorporated.

6.Using a small spoon, fill each mini bell pepper half generously with the cheesy herbed veggie mixture, pressing gently to fill completely.

7.Lightly spray the air fryer basket with non-stick cooking spray. Arrange the stuffed mini bell peppers in a single layer, cut side up, ensuring they do not overlap.

8.Air fry for 8-10 minutes until the peppers are tender and the filling is golden and bubbly.

9.Remove from the air fryer and let cool for 2 minutes before serving.

10.Serve warm as a savory vegetarian appetizer or snack.