FREE UK DELIVERY when you spend over £40



Air Fryer ‘Baked’ Ricotta and Lentil Stuffed Peppers by Jenny Tschiesche (The Lunch Box Doctor)

Difficulty: Easy

Serves: 2



Share via


Step 1 - Prepare the ricotta

In a medium sized bowl, mash the ricotta with a wooden spoon. Add the beaten egg, black pepper, semi-fresh herbs and 40g of the parmesan cheese. Mix well and pour into a small heat proof dish and top with 10g of parmesan. Set aside.

Step 2 - Prepare the peppers

Drizzle olive oil over the pepper halves and put them into a preheated air fryer. Cook at 180c for 5 minutes.

Step 3 - Prepare the lentil mix

Mix the lentils, oven roasted cherry tomatoes, semi-fresh basil, balsamic glaze, pepper and salt.

Step 4 - Build the dish and bake

Add the lentil mix to the semi-cooked peppers. Place the ricotta dish in the air fryer with the peppers and air fry for 7 minutes on 180c.

Step 5 - To serve

Dollop the hot ricotta into the baked stuffed peppers and serve.

Share via

Related Recipe Products

Purchase all related products hassle-free