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

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.

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

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

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.

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