Olive oil dishes
A Greek recipe for small long peppers stuffed with rice, tomatoes, and fresh herbs, then cooked in an air fryer much faster than the traditional olive oil method. Serve it cold as part of the Turkish olive oil dish tradition.
Cut the long peppers in half and remove the seeds.
In a bowl, combine the rice, tomato, onion, dill, mint, half of the olive oil, and salt.
Fill the peppers two-thirds full with the mixture, arrange them in the air fryer basket, and drizzle with the remaining olive oil.
Set the air fryer to 190°C / 375°F and cook the peppers for 12 minutes, until the rice is tender. If you do not have an air fryer, cook them in a covered baking pan in an oven preheated to the same temperature.
If you do not have an air fryer, you can cook the peppers for the same amount of time in a covered baking pan in an oven preheated to 190°C / 375°F.
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