Air Fryer Prosciutto and Fig-Stuffed Piquillo Peppers
Tender roasted piquillo peppers stuffed with a savory-sweet filling of prosciutto, dried figs, and creamy manchego cheese, crisped in the air fryer until the cheese melts and the edges char. Served as an elegant appetizer or light main course that tastes restaurant-quality but takes just 20 minutes.
- Prep
- 10 min
- Cook
- 8 min
- Wait
- 2 min
- Total
- 20 min
- Makes
- 12 stuffed peppers (3–4 per person)
Steps
Before you start
- Preheat your air fryer to 375°F (190°C) for 3–5 minutes.
- Have a small bowl ready to combine the filling ingredients.
- Pat the piquillo peppers dry with paper towels to help them crisp.
Make the filling
- In a small bowl, combine the chopped prosciutto, minced dried figs, grated manchego, olive oil, sherry vinegar, thyme (if using), and a few grinds of black pepper.
- Stir until evenly mixed.
- The filling should hold together when pressed but not be pasty.
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Ready when: Ingredients are evenly combined and filling is chunky but cohesive.
Tip: Chop the figs finely so they distribute evenly; large chunks may fall out during cooking.
Stuff the peppers
- Lay each drained piquillo pepper on a clean surface.
- Carefully open the slit or cavity at the stem end.
- Spoon or pipe approximately 1 teaspoon of filling into each pepper, pressing gently so it's evenly distributed but not overstuffed.
- The pepper should look plump but not about to burst.
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Ready when: All 12 peppers are filled and lying seam-side up or in a stable position.
Tip: Use a small piping bag or the back of a small spoon to fill evenly; don't overstuff or the filling will leak during cooking.
Arrange in the air fryer
- Lightly brush or coat the air fryer basket with a thin layer of olive oil to prevent sticking.
- Arrange the stuffed peppers seam-side up in a single layer, leaving a small space between each so hot air can circulate.
- If your basket is small, work in two batches.
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Ready when: Peppers are arranged flat and not touching.
Tip: Crowding the basket will steam the peppers instead of crisping them; a single layer is key for texture.
Air fry until golden and crispOven 375°F / 190°C
- Set the air fryer to 375°F (190°C) and cook for 7–8 minutes.
- Halfway through (at 3–4 minutes), gently shake the basket or rotate the peppers if needed for even browning.
- The peppers should be blistered and golden on the edges, and the cheese should be melted and slightly browned.
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Ready when: Pepper skins are blistered and spotty brown, cheese is melted and golden, filling is hot throughout.
Tip: If the edges brown too fast before the filling is hot, lower the temperature by 25°F (15°C) and add 1–2 minutes.
Rest and serve
- Transfer the stuffed peppers to a serving platter or bowl and let them rest for 1–2 minutes so the cheese sets slightly.
- Serve warm as an appetizer, or with crusty bread and a green salad for a light meal.
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Ready when: Peppers are warm and cheese has firmed slightly but is still creamy inside.
Tip: If serving later, you can reheat in the air fryer at 350°F (175°C) for 2–3 minutes just before serving.
Good to know
Tips
- Piquillo peppers are naturally sweet and roasted, so they pair perfectly with the salty-sweet filling—don't skip them for regular bell peppers, as the flavor and texture won't be the same.
- For a vegetarian version, replace the prosciutto with 2–3 ounces (60–85 g) of finely minced sun-dried tomatoes or toasted walnuts for a savory, umami-rich base.
- The air fryer's dry heat is ideal for this dish because it crisps the pepper edges without making them soggy, unlike oven baking.
- Serve with a drizzle of aged sherry vinegar or a small glass of Spanish sherry wine for a traditional pairing.
Make ahead
Stuff the peppers and refrigerate, covered, for up to 4 hours before air frying. Add 1–2 minutes to the cooking time if they go straight from cold.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 2–3 minutes, or in a 375°F (190°C) oven for 5 minutes, until the cheese is melted and peppers are warm. Do not freeze; the texture of the peppers becomes mushy when thawed.
Substitutions
- manchego cheese, aged → Queso de la Pera or aged Gruyère. Both have a firm, nutty character similar to manchego. Gruyère will give a more buttery flavor.
- dried figs → Dried apricots or raisins. Use the same weight. Apricots provide similar sweetness and tang; raisins are slightly less complex.
- prosciutto, thinly sliced → Jamón serrano or crispy pancetta. Jamón serrano is closer in flavor (both Spanish and salty). Pancetta will be smokier.
- sherry vinegar → Aged balsamic vinegar or red wine vinegar. Use the same amount. Balsamic is richer and sweeter; red wine vinegar is sharper.
