Air Fryer Stuffed Peppers

• 120 g Long-grain white rice
• 3 Red pepper
• 1 ½ tbsp Olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 ½ tsp Fine sea salt
• 1 tsp Smoked paprika
• 400 g Minced pork
• 2 medium Tomato, ripe
• 120 g Mozzarella
• 10 g Fresh parsley

1. Cook the long-grain white rice in salted boiling water until tender, then drain well and set aside. Meanwhile, slice the tops off the red peppers and remove the seeds and membranes. Finely chop the yellow onion, crush the garlic, dice the tomato, and coarsely grate the mozzarella; roughly chop the fresh parsley.
2. Heat the olive oil in a frying pan over medium heat. Cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until softened and lightly golden, then stir in the garlic for 30 seconds. Add the minced pork and smoked paprika and cook for 5 to 7 minutes, breaking it up, until no longer pink.
3. Stir the tomato into the pork mixture and cook for 2 to 3 minutes to soften slightly. Take off the heat, then fold in the cooked rice and half the parsley; season with the remaining fine sea salt to taste. The filling should look moist but not wet.
4. Fill the peppers generously, pressing the filling down lightly, then top each with the grated mozzarella. Preheat the air fryer to 190°C (375°F) for 3 minutes. Air-fry the peppers for 12 to 15 minutes until the peppers are tender and the cheese is melted and lightly golden.
5. Rest for 2 minutes, then scatter with the remaining parsley. Serve hot.

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