Air Fryer Tuna Melt Peppers

• 120 g (120 g canned light tuna in water, drained) — Canned light tuna in water, drained
• 180 g (1 large red bell pepper (180 g), halved and seeded) — Raw red bell pepper
• 45 g (45 g cheddar cheese, grated) — Cheddar cheese
• 35 g (2 tbsp plus 1 tsp (35 g) plain nonfat Greek yogurt) — Plain nonfat Greek yogurt

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 375°F (191°C) for 3 minutes.3 min · 375°FLook for: The basket is fully hot before the pepper halves enter.Safety: Use the basket handle and avoid the heating element. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Prepare the pepperRinse the pepper, cut it lengthwise through the stem, and remove every seed and white membrane.1 min 15 secLook for: Two clean pepper boats sit level without seeds or loose membrane.Safety: Use a stable board and sharp knife.
3. 3Soften the pepper halvesPlace both pepper halves in one basket layer, cut-side down, and air-fry at 375°F (191°C) for 3 minutes; turn them cut-side up and continue for 2 minutes.5 min · 375°FLook for: The edges begin to blister while the boats still hold their shape.Safety: Open the hot basket away from steam and use tongs to turn the halves.
4. 4Mix the tuna fillingWhile the peppers cook, flake the drained tuna with the Greek yogurt until evenly creamy.45 secLook for: No compact tuna chunks or yogurt streaks remain.Safety: Declare fish and milk; keep the filling chilled until needed.
5. 5Fill and top the peppersDivide the tuna filling between the hot pepper boats and scatter all cheddar evenly over both.45 secLook for: The filling sits below the pepper rims and cheddar covers each top.Safety: Use tongs to steady the hot pepper halves.
6. 6Melt, check, and serveAir-fry the filled peppers at 375°F (191°C) for 4 minutes, rest for 1 minute, and serve both halves.5 min · 165°FLook for: Cheddar bubbles at the edges, filling is steaming, and pepper is tender enough to cut with a fork.Safety: Confirm the center reaches 165°F and refrigerate leftovers within 2 hours.