Wash the bell peppers, cut off the tops, and remove seeds and membranes. Set aside.

If you have leftover rice, you can use it; otherwise, cook 1/4 cup of raw rice according to package instructions.

In a skillet over medium heat, cook the ground beef or turkey, breaking it apart as it browns.

Add the onions and garlic to the pan and sauté until translucent.

Add the cumin, oregano, salt, and pepper, followed by the diced tomatoes, tomato paste, green olives, and raisins. Stir well.

Pour in the stock and white wine (if using) and let the mixture simmer until the liquids have reduced a bit. The filling should be moist but not overly liquid.

Stir in the cooked rice, making sure everything is well combined. Taste and adjust the seasonings if necessary.

Fill each bell pepper with the Cuban meat and rice mixture, pressing gently to pack the filling.

Preheat the air fryer to 360°F (182°C).

Lightly brush or spray the outside of the stuffed peppers with olive oil or cooking spray.

Place the stuffed peppers upright in the air fryer basket, making sure they don’t touch. If they don’t all fit at once, you'll need to cook in batches.

Cook for about 15-20 minutes or until the peppers are tender and have a slightly crisp exterior.

Carefully remove the peppers from the air fryer.

Garnish with fresh cilantro or parsley and any optional toppings of your choice.