Stuffed Peppers with Beans and Rice

Prep time: 10 minutes | Cook time: 18 minutes | Serves 4

4 medium red, green, or yellow bell peppers, halved and deseeded

4 tablespoons extra-virgin olive oil, divided

½ teaspoon kosher salt, divided

1 (15-ounce / 425-g) can chickpeas

1½ cups cooked white rice

½ cup diced roasted red peppers

¼ cup chopped parsley

½ small onion, finely chopped

3 garlic cloves, minced

½ teaspoon cumin

¼ teaspoon freshly ground black pepper

¾ cup panko bread crumbs

1. Brush the peppers inside and out with 1 tablespoon of olive oil. Season the insides with ¼ teaspoon of kosher salt. Arrange the peppers in the air fryer basket, cut side up.
2. Place the chickpeas with their liquid into a large bowl. Lightly mash the beans with a potato masher. Sprinkle with the remaining ¼ teaspoon of kosher salt and 1 tablespoon of olive oil. Add the rice, red peppers, parsley, onion, garlic, cumin, and black pepper to the bowl and stir to incorporate.
3. Divide the mixture among the bell pepper halves.
4. Stir together the remaining 2 tablespoons of olive oil and panko in a small bowl. Top the pepper halves with the panko mixture.
5. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Roast, set temperature to 375ºF (190ºC), and set time to 18 minutes.
6. When done, the peppers should be slightly wrinkled, and the panko should be golden brown.
7. Remove from the oven and serve on a plate.