Remove from the oven and let cool slightly. Peel and discard the skins, core, and seeds. Slice the roasted red peppers into thin strips. Add the peppers, olive oil, garlic, walnuts, breadcrumbs, ...

Preheat the air fryer to 180C. Put the tomatoes, red pepper, bay leaves, rosemary, sun-dried tomato paste, olive oil, stock cube and paprika into a heatproof dish that fits into your air fryer.