To prepare the air fryer stuffed peppers, wash the peppers thoroughly and dry them. Then remove the top and the seeds inside, leaving the peppers whole.

In a bowl, prepare the filling, crumble the bread crumbs, add the tomatoes cut into small pieces, the roughly chopped parsley, the minced garlic clove, the black olives cut into pieces (if you don’t prefer them, you can omit them), 3/4 tablespoons of extra virgin olive oil, adjust the salt to taste and finally mix all the ingredients, you can help yourself with a silicone spatula.

Take the previously cleaned peppers and start filling them by compacting the stuffing well. Fill the peppers to the brim.

Line the air fryer basket (in my case, a 6-liter capacity fryer was used) with parchment paper (alternatively, you can use an aluminum tray) and grease it with an oil sprayer with a couple of sprays of extra virgin olive oil, place the peppers in the basket and make another two sprays of oil. The sprayer I use can be found in the tools section with the related link.

Cook the peppers in the air fryer at 340°F for 18 minutes, making sure to turn them halfway through cooking. To be sure that the peppers are cooked, use a fork; if it penetrates easily, the cooking is completed, otherwise, let them cook for a few more minutes.

Once cooked, remove the stuffed peppers and serve them hot; if you prefer, you can also eat them warm or cold.