A thin-skinned Turkish dolma, this dish is made by stuffing sivri peppers — Turkey's long, mild green peppers — with a rice and mince filling and cooking them in the airfryer, far faster than the traditional stovetop method. Thinner-skinned than bell peppers, sivri peppers soften faster and carry the filling's flavour more directly.
Mix the ground beef thoroughly with the rice, onion, tomato, tomato paste, parsley, mint, olive oil, salt and pepper.
Fill the cored sivri peppers with the mixture, leaving a little room at the top.
Arrange the stuffed peppers in the airfryer basket and cook at 180°C for 15 minutes. If you don't have an airfryer, you can cook them for the same time in an oven preheated to 180°C.
Sivri peppers have a thinner skin than bell peppers, so don't pack the filling in too firmly or they'll split easily in the airfryer.
Leaving the stem end attached like a little lid instead of cutting it off completely helps the filling retain more moisture as it cooks.
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