Air fryer stuffed peppers

Tender peppers with a savoury, cheesy filling, in half the time the oven takes.

Peppers hold a lot of water, so a few minutes empty in the basket before stuffing drives some off. Skip that and the filling ends up sitting in a puddle.

Ingredients

Serves 4 · tap to check off

• 4 bell peppers, halved and deseeded
• 250g cooked rice
• 200g cooked mince or lentils
• 1 tsp smoked paprika, salt
• 60g grated cheese

Method

1. Pre-cook. Air fry the empty pepper halves at 380°F for 5 minutes to drive off moisture.
2. Fill. Mix the rice, mince and paprika, then pack into the halves.
3. Air fry. Cook at 380°F for 13 minutes.
4. Melt. Scatter over the cheese and give it 2 minutes more until bubbling.