Picture biting into a blistered, slightly charred mini sweet pepper and hitting a wall of smoky, creamy chipotle-spiked cream cheese that practically melts across your tongue. These air fryer stuffed peppers deliver that irresistible combination of crunch, heat, and richness that makes Mexican-inspired food so addictive — all without a single gram of flour or breadcrumb in sight. The finishing shower of toasted pepitas adds a nutty, earthy crunch that ties the whole thing together, and a generous squeeze of fresh lime brightens every bite. These are the kind of side dish that quietly steals the spotlight from whatever main course you pair them with.

With roughly 25 grams of fat and only 5 grams of net carbs per serving, these stuffed peppers sit right in the keto sweet spot — about 72% of calories from fat with minimal carb impact. The cream cheese and pepper jack combo delivers a satisfying dose of protein while keeping the macro ratio firmly ketogenic. You get all the bold, layered flavors of Mexican street food without any of the carb-heavy tortillas or corn that usually come along for the ride.

Best of all, these come together in just over 20 minutes from start to finish. The prep is essentially mixing a filling and spooning it into peppers — no breading stations, no complicated techniques, no fussy assembly. They make an incredible game-day snack, a quick weeknight side alongside a big salad, or a gorgeous appetizer spread when you have guests coming over. They also reheat beautifully, so making a double batch is never a bad idea.

Ingredients (serves 4)

For the stuffed peppers:

  • 12 mini sweet peppers (about 7 oz / 200g)
  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (56g) pepper jack cheese, finely shredded
  • 1 tablespoon adobo sauce from canned chipotles in adobo
  • 1 chipotle pepper in adobo, finely minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine sea salt
  • Avocado oil cooking spray

For the pepita crunch topping:

  • 1/4 cup (30g) raw pepitas (pumpkin seeds)
  • 1/2 teaspoon chili powder
  • Pinch of flaky sea salt

For serving:

  • 1 tablespoon fresh lime juice (about half a lime)
  • 2 tablespoons fresh cilantro, roughly chopped
  • Lime wedges

Instructions

  1. Prepare the pepitas. Add the raw pepitas to a small dry skillet over medium heat. Toast for 3 to 4 minutes, shaking the pan frequently, until they start to pop and turn golden. Transfer immediately to a cutting board, sprinkle with chili powder and a pinch of flaky salt, then roughly chop them so you have a mix of halved and crushed pieces. Set aside.

  2. Prep the peppers. Slice each mini pepper in half lengthwise through the stem. Use a small spoon or your fingertip to scoop out the seeds and membranes. Pat the insides dry with a paper towel — this helps the filling adhere and prevents excess moisture during cooking.

  3. Make the chipotle cream cheese filling. In a medium bowl, combine the softened cream cheese, shredded pepper jack, minced chipotle pepper, adobo sauce, cumin, garlic powder, smoked paprika, and salt. Mix with a fork or spatula until completely smooth and evenly combined. The mixture should be a uniform pale orange color with no streaks of white remaining.

  4. Stuff the peppers. Using a small spoon or a butter knife, generously fill each pepper half with the cream cheese mixture, mounding it slightly above the rim. You want a generous dome of filling — it will hold its shape in the air fryer. You should have enough filling for all 24 pepper halves with no leftovers.

  5. Preheat the air fryer. Set your air fryer to 375°F (190°C) and let it preheat for 2 to 3 minutes. While it heats, lightly mist the air fryer basket with avocado oil cooking spray.

  6. Air fry the peppers. Arrange the stuffed pepper halves in a single layer in the air fryer basket, filling side up. Work in two batches if needed — do not stack or overcrowd, as this prevents the peppers from blistering properly. Lightly mist the tops of the peppers with avocado oil spray. Cook at 375°F (190°C) for 10 to 12 minutes, until the pepper skins are blistered and lightly charred in spots and the cream cheese filling is puffed and golden on top.

  7. Add the finishing touches. Transfer the hot peppers to a serving platter. Immediately squeeze fresh lime juice over the top, scatter the chili-spiced pepitas generously across the filling, and finish with chopped cilantro. Serve with extra lime wedges on the side.

Nutrition per Serving

Nutrient Amount
Calories ~305 kcal
Fat ~25g
Protein ~10g
Total Carbs ~6g
Fiber ~1g
Net Carbs ~5g

Nutritional values are approximate and based on the stated ingredients. Actual values may vary depending on specific brands and product formulations used.

Tips & Variations

Soften your cream cheese properly. This is the single most important step for a smooth, pipeable filling. Leave the cream cheese on the counter for at least 30 minutes before mixing. If you are short on time, microwave it in 15-second bursts, stirring between each, until it is soft but not melted. Cold cream cheese will leave lumps and make stuffing the peppers a frustrating chore.

Control the heat level to your liking. The chipotle and adobo sauce bring moderate smoky heat, but you can easily dial it up or down. For a milder version, skip the minced chipotle pepper and use only the adobo sauce. For serious heat, leave the seeds in the mini peppers and add a second chipotle. The cream cheese base is very forgiving — it tempers spice beautifully, so even the hotter version will not be overwhelming.

Watch for hidden carbs in store-bought adobo sauce. Some brands of chipotles in adobo contain added sugar in the sauce, which can add 1 to 2 grams of carbs per tablespoon. Check the nutrition label and choose a brand with no added sugar when possible. La Costeña and San Marcos are generally lower-carb options. One tablespoon of adobo sauce typically contributes less than 1 gram of net carbs, but it is worth verifying.

Make these ahead for easy entertaining. You can assemble the stuffed peppers up to 24 hours in advance — just cover the tray tightly with plastic wrap and refrigerate. When ready to serve, air fry them straight from the fridge, adding 2 to 3 extra minutes of cook time. Hold off on the pepita topping, lime juice, and cilantro until after cooking so everything stays fresh and crunchy.

Try different cream cheese variations. Swap the pepper jack for sharp cheddar or cotija cheese for a different flavor profile. You can also stir in a tablespoon of finely diced pickled jalapeños for a tangy bite, or fold in 2 tablespoons of finely chopped roasted poblano for a more complex, earthy pepper flavor. Mascarpone can replace half the cream cheese for an even silkier, richer filling — just note it will be slightly softer when set.

Frequently Asked Questions

Can I use full-size jalapeños or poblanos instead of mini sweet peppers?
Absolutely, and both are excellent choices that keep the carb count very similar. For jalapeños, slice them in half lengthwise, remove the seeds and membranes, and stuff them the same way — they will take about 12 to 14 minutes in the air fryer at the same temperature. Poblanos are larger, so you will want to cut them into quarters or boat-shaped sections. Keep in mind that jalapeños will make the overall dish significantly spicier since the pepper itself brings heat, while poblanos add a mild, earthy warmth. Adjust the chipotle in the filling accordingly so you do not end up with an overwhelmingly hot result.
What can I substitute for pepper jack cheese to keep this nut-free and keto?
Any full-fat, low-moisture shredded cheese works perfectly here. Sharp cheddar, Monterey Jack, Oaxaca cheese, or a Mexican blend all melt beautifully and keep the macros nearly identical. Cotija cheese is another fantastic Mexican option — it will not melt the same way, but it adds a salty, crumbly texture that works wonderfully with the creamy filling. For a completely different direction, crumbled queso fresco gives a lighter, fresher flavor that pairs beautifully with the smoky chipotle. All of these substitutions keep the recipe firmly nut-free and within keto macros.
How should I store leftovers and reheat them?
Store leftover stuffed peppers in an airtight container in the refrigerator for up to 4 days. To reheat, place them back in the air fryer at 350°F (175°C) for 4 to 5 minutes until the filling is hot and the peppers have regained some crispness. You can also reheat them in a conventional oven at 375°F (190°C) for 8 to 10 minutes. The microwave works in a pinch but will make the peppers soft rather than crispy. Always add fresh pepitas, cilantro, and lime juice after reheating — these toppings do not hold up well to storage or a second round of cooking.
How can I make this dairy-free for vegan keto?
For a vegan keto version, replace the cream cheese with a full-fat cashew-based or coconut-based cream cheese alternative — Miyoko's and Kite Hill both make versions that work well in heated applications. Skip the pepper jack and stir in 2 tablespoons of nutritional yeast for a savory, cheesy depth. The pepitas, chipotle, and lime components are already fully plant-based. Be aware that many vegan cream cheeses have slightly higher carb counts than dairy cream cheese, so check labels carefully and recalculate your macros. The texture will be slightly less rich, but the smoky chipotle flavor carries the dish beautifully regardless.
My air fryer runs hot — how do I prevent the filling from burning before the peppers blister?
Air fryers vary widely in temperature accuracy, so if yours runs hot, drop the temperature to 360°F (180°C) and cook for 12 to 14 minutes instead. Position the peppers toward the outer edges of the basket where airflow is slightly less intense, leaving the center open. If the filling is browning too quickly but the peppers are still firm, loosely tent a small piece of aluminum foil over just the tops for the last 3 to 4 minutes of cooking. You can also try placing the peppers on a small parchment round with holes punched in it — this moderates the direct heat from below while still allowing air circulation for even crisping.