Name: Air Fryer Banana Peppers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8–10 banana peppers (mild or hot, depending on preference); 1/2 cup cream cheese (softened); 1/2 cup shredded cheddar or mozzarella cheese; 1/4 teaspoon garlic powder; 1/4 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup flour (for coating); 2 large eggs, beaten; 1 cup seasoned breadcrumbs (Panko for extra crunch); Olive oil spray

Why You’ll Love This Recipe

I love how quick and mess-free these banana peppers are in the air fryer. They turn out crispy and flavorful every time, and I can season or stuff them however I like. Whether I’m using mild banana peppers for a snack or hot ones for a kick, the air fryer makes it easy to enjoy them with a fraction of the oil. They’re great on their own, dipped in sauce, or served as a fun side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh banana peppers (mild or hot, depending on preference)
Cream cheese, shredded cheese, or your favorite filling (optional, for stuffed version)
Breadcrumbs or crushed crackers
Egg (for coating)
All-purpose flour
Salt and pepper
Olive oil spray or cooking spray

Directions

I start by washing and slicing the banana peppers in half lengthwise, removing the seeds and membranes.
If I’m stuffing them, I mix cream cheese with shredded cheese or herbs and spoon it into each pepper half.
For breaded peppers, I dip them first in flour, then egg, then breadcrumbs—pressing lightly to coat well.
I preheat the air fryer to 375°F (190°C) for a few minutes.
I place the peppers in the air fryer basket in a single layer, lightly spraying them with oil.
I air fry for 8–10 minutes, flipping halfway through, until they’re golden and crispy on the outside.
I let them cool for a couple of minutes before serving with dipping sauce or as a side.

Servings and timing

This recipe serves about 2–4 people as a snack or side. It takes around 10 minutes to prep and 10 minutes to cook, so I usually have them ready in 20 minutes or less.

Variations

Sometimes I skip the breading and just toss the banana peppers in olive oil, salt, garlic powder, and a pinch of chili flakes before air frying for a lighter version. I also love stuffing them with sausage and cheese for a heartier appetizer. If I’m serving a crowd, I’ll try a mix of banana peppers and jalapeños for a variety of heat levels.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them back into the air fryer at 350°F for 3–5 minutes until crisp again. The microwave works, but the coating softens a bit.

FAQs

Can I use pickled banana peppers?

No, I stick to fresh banana peppers for this recipe. Pickled ones are too soft and tangy for air frying and won’t crisp properly.

Are banana peppers spicy?

They’re usually mild, but it depends on the variety. I always taste one before using just to be sure.

Can I make these keto-friendly?

Yes, I use almond flour and crushed pork rinds instead of breadcrumbs to keep them low-carb and keto-friendly.

What dipping sauces go well with these?

I love serving them with ranch, marinara, garlic aioli, or a simple yogurt dip. Honey mustard also works great with the cheesy version.

Can I freeze air-fried banana peppers?

I don’t recommend freezing them after cooking—they lose their crispiness. But I’ve prepped and breaded them ahead, frozen them uncooked, and then air fried straight from frozen.

Conclusion

Air fryer banana peppers are one of my favorite ways to enjoy a crispy, flavorful bite without deep frying. Whether I keep them simple or go all in with cheese and breadcrumbs, they always hit the spot. Quick to make and endlessly customizable, they’re a go-to snack or appetizer that’s just as fun to eat as it is to make.