Mushroom and Lentil Stuffed Peppers

Instructions

1. 1

   Choose broad, squat peppers about 10 cm long, approximately 800 g total, so four halves fit in the dish without overlapping. Halve them lengthwise and remove the seeds. Finely chop the mushrooms and onion and mince the garlic. Drain and rinse the lentils; 480 g is the drained weight. Cook the white rice in a small saucepan according to the package directions.

2. 2

   Preheat the empty air fryer to 190°C/375°F for 3 minutes. Put the mushrooms, onion, garlic and 20 ml olive oil in the oven-safe dish. Air-fry uncovered at 190°C/375°F for 12 minutes, stirring after 6 minutes, until softened.

3. 3

   Transfer the mushroom mixture and its juices to a bowl. Stir in the lentils, cooked rice, tomato paste, 60 ml water, oregano, salt and black pepper, breaking up any rice clumps.

4. 4

   Rub the pepper halves with the remaining 10 ml olive oil. Divide the filling evenly between all eight halves, gently pressing it into the cavities and mounding it slightly. Arrange four halves cut-side up in the dish in one layer without overlapping. Add 20 ml water around, not over, the peppers and fit the oven-safe lid.

5. 5

   Air-fry the covered dish at 180°C/350°F for 18 minutes, rotating the dish halfway through using heat protection. Carefully remove the lid, directing steam away from you, and air-fry at 180°C/350°F for another 7 minutes. The peppers should be tender and the centre of the filling must reach 74°C/165°F on a food thermometer; extend cooking if needed. Transfer this batch to a clean plate and cover.

6. 6

   Place the remaining four stuffed halves in the dish in one layer and add the remaining 20 ml water around them. Repeat the covered 18-minute stage and uncovered 7-minute stage at 180°C/350°F, rotating halfway through the covered stage and checking that the filling reaches 74°C/165°F. Transfer to another plate and cover.

7. 7

   Return the first four halves to the dish in one layer and cover with the oven-safe lid. Reheat at 180°C/350°F for 10 minutes, or until the filling again reaches 74°C/165°F. Serve two halves per person. Allow approximately 75 minutes of appliance time for preheating, cooking the mushrooms, both pepper batches and reheating the first batch.