Follow these detailed steps to ensure your stuffed mini peppers come out perfectly every single time. We’ll break it down from prepping the peppers to baking them to golden-brown perfection.

Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). This higher temperature ensures the peppers become tender-crisp while the cheese melts beautifully and gets slightly browned on top. Line a large baking sheet with parchment paper for easy cleanup and to prevent the peppers from sticking.

Step 2: Prepare the Mini Bell Peppers
Wash and thoroughly dry the mini peppers. Slice each pepper in half lengthwise, from the stem to the tip. Use a small spoon or your fingers to carefully scoop out the seeds and the white pith from each half. Arrange the pepper halves, cut-side up, on the prepared baking sheet in a single layer.

Step 3: Cook the Ground Beef
Place a large skillet over medium-high heat. Add the ground beef and cook, using a spatula or wooden spoon to break it up into small crumbles. Continue cooking until the beef is fully browned and no pink remains, which usually takes about 7-10 minutes. Drain any excess grease from the skillet thoroughly. This step is crucial for preventing a soggy filling. Return the skillet with the drained beef to the stove and turn the heat to low.

Step 4: Create the Creamy Filling
To the skillet with the cooked ground beef, add the softened cream cheese, ½ cup of the shredded cheddar cheese, all of the Monterey Jack cheese, garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir everything together continuously over low heat until the cheeses are completely melted and all the ingredients are well combined into a creamy, uniform mixture. Remove the skillet from the heat and stir in the chopped fresh chives or parsley.

Step 5: Stuff the Peppers
Using a small spoon, carefully fill each pepper half with the beef and cheese mixture. Be generous with the filling, mounding it slightly on top. Don’t worry if it seems like a lot; the filling will settle a bit as it bakes.

Step 6: Top with More Cheese and Bake
Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the stuffed peppers. This will create that irresistible golden, bubbly crust. Place the baking sheet in the preheated oven.

Step 7: Bake to Perfection
Bake for 15-20 minutes. You’re looking for two signs of perfection: the peppers should be tender (easily pierced with a fork) but still have a slight bite, and the cheese on top should be completely melted, bubbly, and starting to turn a beautiful golden brown in spots.

Step 8: Rest and Serve
Carefully remove the baking sheet from the oven and let the peppers rest for at least 5 minutes. This allows the filling to set up slightly, making them easier to handle and preventing you from burning your mouth on the molten cheese. Garnish with an extra sprinkle of fresh herbs if desired, and serve warm.

Air Fryer Instructions

For an even quicker method with a slightly crispier finish, you can use your air fryer!

1. Prepare and stuff the peppers as described in steps 2 through 5.
2. Preheat your air fryer to 370°F (185°C).
3. Place the stuffed peppers in a single layer in the air fryer basket. You may need to cook them in batches depending on the size of your air fryer.
4. Air fry for 8-12 minutes, or until the peppers are tender and the cheesy topping is golden and bubbly.
5. Let rest for a few minutes before serving.