Sausage & Cheese Stuffed Peppers

Ingredients

• 4 large red peppers, halved lengthways and deseeded
• 6 pork sausages, skins removed
• 1 small onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp dried mixed herbs
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 100g mature Cheddar cheese, grated
• 2 tbsp tomato purée

Method

1. Heat the oil in a frying pan over a medium heat and cook the onion for 4 minutes, then add the garlic and cook for 1 minute.

2. Add the sausage meat, herbs, paprika and salt and cook for 8 minutes, breaking it up with a spoon, until browned and cooked through with no pink meat.

3. Stir in the tomato purée and half the cheese, then remove from the heat.

4. Preheat the air fryer to 180°C.

5. Spoon the filling into the pepper halves, pressing it down, and sprinkle over the remaining cheese.

6. Cook the peppers in two batches, upright in the basket, for 12 to 14 minutes each, until the peppers are tender and the cheese is golden. Use a small piece of crumpled foil to stop them tipping if needed.