You’ll Need
For the Peppers
4 large peppers, halved and deseeded
4 pork sausages, skins removed
350g freshly cooked long-grain rice
1 x 400g tin black beans, drained
1 onion, finely chopped
2 celery sticks, finely diced
2 garlic cloves, finely grated
1 x 400g tin chopped tomatoes
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp cayenne pepper
1 tsp Worcestershire sauce
1 tbsp vegetable oil
Sea salt and black pepper
Optional but dangerous
Hot sauce
Spring onions
Green salad
Equipment
One shallow heatproof dish large enough to hold eight pepper halves
Method
Preheat your air fryer to 190°C.
Put the sausage meat, onion, celery and oil in a heatproof dish and air fry for 8 minutes, breaking the meat up twice.
Stir in the garlic, tomatoes, paprika, thyme, cayenne and Worcestershire sauce.
Air fry for 8 minutes until reduced, then fold in the rice and beans.
Arrange the pepper halves snugly in the shallow dish and spoon in the red rice filling.
Pour 4 tablespoons of water around, not into, the peppers and cover the dish tightly with foil.
Air fry at 180°C for 10 minutes, then uncover and cook for 8-10 minutes more.
Check the sausage filling reaches 75°C and the peppers are tender at the edges.