Mix the flour, sugar, salt, and yeast together first.

Add the hot water last, stirring as soon as you start pouring (water should be hot but not boiling) to avoid a flour sludge.

Cover the dough with a cloth and let it rise in a warm place until doubled in size, which can take 30 minutes to 2-3 hours depending on yeast amount, water heat, and kitchen warmth.

Once doubled, take out about a third of the dough onto a floured plate or cutting board and shape into a bowl.

Place the shaped dough on parchment paper in the air fryer. Cook at about 375°F for 20 to 30 minutes, checking halfway through and flipping if the bottom isn’t cooking.

For optional toppings, melt the butter in a small saucepan or mini ramen cooker, add onion, garlic, salt, basil, etc., and cook for about 5 to 10 minutes. Drizzle onto the bread about halfway through its cooking time, or cook the bread fully first, then add the topping and cook an additional 5 to 10 minutes on the air fryer’s highest setting.

Aim for a dense bread with a thick crust. The bowls can be made ahead and frozen, and reheat well.

Open the tops of the bread bowls, add the leftover deconstructed stuffed pepper stew with mini meatballs, and top with grated mozzarella cheese.

Cook in the air fryer until the stew is warm and the cheese is melted, about 10 to 15 minutes. Alternatively, heat the stew in a pot first, then air fry on high for 5 minutes just to brown the cheese.