Wash the bell peppers, cut the tops off and scoop out the insides carefully, removing the stems and seeds. Cook them in boiling water for 3 minutes. Remove peppers from water and drain well.

Sauté the onion and garlic in olive oil (or water) in a pan until golden.

Add the Meat Free Mince, 1 ½ cups tinned tomatoes, Worcestershire sauce, herbs, and salt and pepper to the onion and garlic. Fry for a few minutes until the Meat Free Mince is cooked through*.

Add the mince mixture to the cooked rice and half of the shredded vegan cheese. Stir to combine.

Stuff the pepper with the mixture. Top with remaining tinned tomatoes and vegan cheese.

Arrange the stuffed peppers upright in the Airfryer basket. You may need to thinly slice the bottom part of the peppers if uneven so as to make them stand on the plate without it tilting. Air fry for about 10 minutes at 200°C. If you want the peppers to be softer, cook for longer.

If not using vegan cheese, top with vegan mayonnaise once cooked.