Prep the peppers: Slice the tops off the bell peppers and remove the seeds and membranes. If they wobble, trim a thin slice off the bottoms to help them stand upright. Brush the insides lightly with olive oil and season with a pinch of salt and pepper.

Quick-cook the broccoli: In a skillet over medium heat, warm 1 teaspoon olive oil. Add the broccoli and a pinch of salt, and sauté 2–3 minutes until crisp-tender. Add the minced garlic for the last 30 seconds. Remove from heat.

Make the filling: In a large bowl, combine cooked chicken, cooked pasta (if using), sautéed broccoli and garlic, Alfredo sauce, mozzarella, Parmesan, Italian seasoning, red pepper flakes (if using), and a few grinds of black pepper. Taste and adjust salt as needed.

Stuff the peppers: Spoon the filling snugly into each pepper, packing it in so they’re full but not overflowing. Top with a little extra mozzarella or Parmesan if you like a bubbly, browned finish.

Air fry: Place the stuffed peppers in the air fryer basket, cut side up. Cook at 360°F (182°C) for 10–14 minutes, depending on pepper size and your air fryer model. They’re done when the peppers are tender and the cheese is melted and lightly golden.

Garnish and serve: Let the peppers rest 2 minutes. Sprinkle with fresh parsley and extra Parmesan. Serve warm.