Air-fryer stuffed chili peppers with rice and haloumi

Step 1

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.

Step 2

Meanwhile, combine rice, haloumi, olives, harissa spice mix, lemon zest and juice, parsley and mint in a large bowl. Season. Set aside.

Step 3

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.)

Step 4

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.