Cook the bulgur wheat according to the instructions on the packet. I use a small saucepan with about 400ml (~ 1 1/2 cups) water, and cook over a medium-low heat for about 10 minutes, until the bulgur has absorbed most of the water. You'll need to stir regularly, particularly towards the end of the cooking time, to ensure the bulgur doesn't burn on the bottom.

When the bulgur is cooked, add it to a large mixing bowl, and add the black beans, sweetcorn, pesto and chopped parsley. Mix thoroughly to combine, and season to taste with salt and pepper.

Cut each pepper in half, cutting directly through the stalk if possible. Remove the seeds and any thick ribs of pith from inside the pepper, retaining the stalk.

Add a spoonful of the bulgur wheat mixture to each piece of pepper, pressing it down firmly to fill any nooks and crannies. Add another spoonful, and repeat. Continue until the pepper is filled with a heaped amount of filling. Place the stuffed peppers into the air fryer basket, nestling them against each other to hold them straight.

Sprinkle the stuffed peppers with a little grated cheese, and air fry at 180°C (350°F) for 7 minutes, or until the cheese is crispy.