Air Fryer Peppers
Crisp-tender roasted peppers with charred edges made quickly in the air fryer.
Servings: 4 servings
Ingredients
- 1 pound bell peppers or chiles cut into 1/2-inch slices or left whole (see note)
- 1 tablespoon olive oil omit if using whole peppers
- salt to taste; about 1/2 teaspoon if slicing
- freshly ground black pepper to taste; about 1/4 teaspoon if slicing
Instructions
- Preheat the air fryer to 400°F (204°C).
- If slicing: place the peppers in a large bowl, drizzle with olive oil, season with salt and pepper, and toss to coat evenly.
- Arrange peppers in a single layer in the air fryer basket; work in batches if necessary so pieces aren’t crowded.
- Air fry at 400°F until peppers are fork-tender with browned edges, about 10–12 minutes for sliced peppers; shake the basket or turn peppers halfway through for even cooking.
- If roasting whole peppers to peel: air fry whole peppers at 400°F until skin is charred and blistered, about 10–15 minutes, turning as needed for even charring.
- Transfer roasted whole peppers to a bowl and cover tightly with plastic wrap; let sit about 10 minutes until cool enough to handle and the skin loosens.
- Use gloves or a towel to rub off and discard the blackened skin; optionally remove stem and seeds, or leave them in for your recipe.
Equipment
- Air Fryer
Notes
- You can slice peppers or roast them whole to peel.
- This method works for bell peppers, poblanos, jalapeños, and serranos.
- Cooking times vary by pepper size.
- Recipe yields about 2 cups (four 1/2-cup servings).
- Store leftovers in an airtight container in the refrigerator for up to 4 days.