Meat and Rice Stuffed Bell Peppers

Prep time: 20 minutes | Cook time: 18 minutes | Serves 4

¾ pound (340 g) lean ground beef

4 ounces (113 g) lean ground pork

¼ cup onion, minced

1 (15-ounce / 425-g) can crushed tomatoes

1 teaspoon Worcestershire sauce

1 teaspoon barbecue seasoning

1 teaspoon honey

½ teaspoon dried basil

½ cup cooked brown rice

½ teaspoon garlic powder

½ teaspoon oregano

½ teaspoon salt

2 small bell peppers, cut in half, stems removed, deseeded

Cooking spray

1. Spritz the baking pan with cooking spray.
2. Arrange the beef, pork, and onion in the baking pan.
3. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 360ºF (182ºC) and set time to 8 minutes.
4. Break the ground meat into chunks halfway through the cooking.
5. When cooking is complete, the ground meat should be lightly browned.
6. Meanwhile, combine the tomatoes, Worcestershire sauce, barbecue seasoning, honey, and basil in a saucepan. Stir to mix well.
7. Transfer the cooked meat mixture to a large bowl and add the cooked rice, garlic powder, oregano, salt, and ¼ cup of the tomato mixture. Stir to mix well.
8. Stuff the pepper halves with the mixture, then arrange the pepper halves in the basket.
9. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set time to 10 minutes.
10. When cooking is complete, the peppers should be lightly charred.
11. Serve the stuffed peppers with the remaining tomato sauce on top.