Halve the peppers lengthwise and remove the seeds.

Mix the rice, tomato, onion, dill, mint, half the olive oil and salt in a bowl.

Fill the peppers about two-thirds full, arrange them in the air-fryer basket and drizzle with the remaining olive oil.

Set the air fryer to 190°C and cook the peppers for 12 minutes, until the rice softens. If you do not have an air fryer, bake them covered in the oven preheated to the same temperature.