Stuffed chili peppers seem like a complicated dish, until you throw an air fryer into the mix. With only one appliance, there’s no need to turn on the grill or pull out the rice cooker – your meal will be ready in 45 minutes!
This recipe is what you need when you’re feeling fancy, but don’t want to make any fancy elements.
Ingredients
Method
Preheat air fryer to 200°C. Lightly spray chillies with olive oil spray. Cook in air fryer in 2 batches, turning once, for 5 minutes or until lightly blistered. Transfer to a plate.
Meanwhile, combine rice, haloumi, olives, harissa spice mix, lemon zest and juice, parsley and mint in a large bowl. Season. Set aside.
Make an incision along length of chillies. Remove seeds and membranes. Fill with rice mixture. Place 3 chillies, rice-side up, in the air fryer basket. Cook for 10 minutes or until rice is golden. Transfer to a plate. Cover to keep warm. Repeat with remaining chillies and rice mixture. (Air fry remaining rice mixture in an ovenproof dish for 5–10 minutes.)
For herb dressing, place mint, parsley, garlic, lemon juice and oil in a small blender. Pulse until smooth. Drizzle over chillies and top with extra mint. Serve with lemon wedges.
How do you keep stuffed peppers from getting soggy?
The best way to avoid soggy stuffed peppers is by doing the following:
- Use leftover rice: this will ensure your filling doesn’t have any retained moisture from steam and heat.
- Pre-cook your chili peppers: making sure your outside is nice and crisp first.
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