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Poppy O’Toole’s air-fried peppers
The Young MasterChef judge fills romano peppers with aromatic rice for a wholesome, meat-free dinner
Stuffed peppers
SERVES 4 PREP 15 mins COOK 45 mins EASY V
3 tbsp olive oil knob of butter
1 tsp cumin seeds
1 onion, finely chopped
200g basmati rice, rinsed
½-1 tsp ground allspice, to taste
1-2 tsp aleppo pepper, to taste, plus an extra pinch to serve
2 tomatoes, deseeded and finely chopped, or 1 tbsp tomato purée