Enchilada-style stuffed bell peppers with beef, bean and rice filling

Cut the four bell peppers in half and remove the seeds; set on the air fryer tray and sprinkle with a little salt.

Air fry at 375 for seven minutes.

In a small saucepan, cover the chile pods, ancho and roma tomato with water and bring to a boil over high heat.

Transfer to the blender with two garlic cloves, salt, cumin, oregano and two and a half cups of water; blend until smooth and set aside.

Brown one and a half pounds of lean ground beef in a pan over medium-high heat, breaking it up; add the spices and cook about two minutes.

Add the diced bell pepper and half onion and cook three minutes.

Add one and a half cups of pre-cooked beans, a quarter cup of the enchilada sauce and one and a half cups of water; bring to a simmer and adjust the salt.

Stir in one and a half cups of minute rice, reduce to medium-low, cover and cook 10 minutes until no liquid remains.

Drain any liquid from the peppers and fill them.

Heat a little oil in the pan over medium-low, add the rest of the enchilada sauce (strained if needed) and a little more water; bring to a simmer, adjust the salt and simmer five more minutes.

Set the stuffed peppers in the sauce, spoon a little sauce over, top with shredded queso oaxaca and cheddar, cover and let the cheese melt a couple of minutes.