Vegetarian Mains
Peppers filled with rice, black beans and cheese. The air fryer chars the skins while the filling heats through.
180° · 18m 180°C / 360°F
Serves
Written for 4 — every ingredient quantity below is recalculated.
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Log inIngredients
- 4 bell peppers, tops cut off, seeds removed
- 300 g cooked rice, leftover rice is ideal
- 240 g black beans, a 400 g / 14 oz tin, drained and rinsed
- 200 g passata or chopped tomatoes
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp fine salt
- 120 g cheddar or Monterey Jack, grated
Steps
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Preheat the air fryer to 180°C / 360°F.
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Mix the rice, beans, passata, cumin, paprika, salt and half the cheese, then pack the mixture into the peppers.
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Stand the peppers upright in the basket — they hold each other steady if you crowd them a little here.
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Cook for 15 minutes, until the peppers are tender and blistered at the edges.
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Scatter over the remaining cheese and cook for 3 minutes more, until melted and bubbling.