Stuffed Pointed Peppers with Feta from the Airfryer

⏱ 35 min · 🍽️ 4 Servings · 🧂 8 Ingredients

Ingredients

  • 8 piece pointed peppers
  • 200 g feta
  • 100 g cream cheese
  • 1 bunch chives
  • pepper to taste
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1 tbsp honey

Instructions

  1. Wash the pointed peppers and slit them lengthways to just short of the tip. Remove the seeds and the white membranes without cutting the peppers right through, so that they hold the filling.
  2. Mash the feta in a bowl with a fork and mix in the cream cheese, the pepper and the dried oregano.
  3. Wash the chives, cut them into fine rings and stir half of them into the cheese mixture. Set the rest aside for serving.
  4. Fill the peppers with the mixture, press the opening lightly together and brush the filled peppers thinly with the olive oil on the outside.
  5. Preheat the airfryer to 180 °C.
  6. Lay the peppers opening side up in a single layer in the basket with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.
  7. Do not turn the peppers, as the soft cheese filling would run out and burn in the basket. Continue cooking at 180 °C until the skins blister and the filling browns at the edges.
  8. Drizzle the honey over the hot peppers only now, because in the basket it would burn. Scatter over the remaining chives and serve immediately.
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Stuffed Pointed Peppers with Feta from the Airfryer – Recipe and image AI-created, editorially reviewed
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deutschlandvorspeiseheissluftfritteusevegetarisch

Stuffed Pointed Peppers with Feta from the Airfryer

A German starter recipe for all of Germany: mild pointed peppers are slit lengthways and filled with a mixture of feta and cream cheese. Unlike peppers stuffed with minced meat this is a light starter, and unlike stuffed chilli peppers nothing burns with heat here — the peppers taste sweet, the filling creamy and salty. The small chamber browns the peppers in a few minutes without having to fire up a full-size oven, but only a few peppers fit side by side in the basket.

⏱

Cook time

35 min

🍽️

Servings

4

🧂

Ingredients

8

View Original ↗

Nutrition

per serving

267 kcal

Calories

12 g

Protein

19 g

Fat

11 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.60 · ~€0.90/serving
  • 🛒

Instructions

  1. 1

    Wash the pointed peppers and slit them lengthways to just short of the tip. Remove the seeds and the white membranes without cutting the peppers right through, so that they hold the filling.

  2. 2

    Mash the feta in a bowl with a fork and mix in the cream cheese, the pepper and the dried oregano.

  3. 3

    Wash the chives, cut them into fine rings and stir half of them into the cheese mixture. Set the rest aside for serving.

  4. 4

    Fill the peppers with the mixture, press the opening lightly together and brush the filled peppers thinly with the olive oil on the outside.

  5. 5

    Preheat the airfryer to 180 °C.

  6. 6

    Lay the peppers opening side up in a single layer in the basket with space between them and do not stack anything; cook larger quantities in two batches. Cook at 180 °C.

  7. 7

    Do not turn the peppers, as the soft cheese filling would run out and burn in the basket. Continue cooking at 180 °C until the skins blister and the filling browns at the edges.

  8. 8

    Drizzle the honey over the hot peppers only now, because in the basket it would burn. Scatter over the remaining chives and serve immediately.

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