How to Make Roasted Red Peppers in Air the Fryer – Easy!
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Roasting red bell peppers in the air fryer is one of the fastest ways to bring out their natural sweetness and smoky flavor with minimal effort. These juicy roasted red peppers are perfect as a side, topping, appetizer, or ingredient in sauces, salads, sandwiches, pasta, and more.
Updated in December 2025 with improved steps and helpful tips.
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Recipe Highlights
Prep Time: 10 Minutes
Cook Time: 12 Minutes
Total Time: 22 Minutes
Serves: 4 – easy to scale up or down
✔️ Smoky, sweet flavor: Roasting intensifies the bell pepper’s natural sweetness and adds a subtle char.
✔️Super versatile: Great as a quick side dish, mixed into pasta, layered on sandwiches, stirred into hummus, or blended into sauces.
Roasted Pepper Ingredient List
- Sweet bell peppers (any color)
- Olive oil
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Roasted Peppers in an Air Fryer
- Prepare the peppers (5 minutes): Rinse bell peppers and slice them in half. Remove the stem, seeds, and membranes.
- Coat with oil (5 minutes): Brush each pepper half with a little olive oil, which helps with the char and flavor.
- Air fry (12 minutes): Arrange the peppers skin-side up in the air fryer basket or tray in a single layer. Air fry at 400°F for 10 to 12 minutes (the skins should be blistered and charred).
- Steam and peel: Let the peppers cool slightly. Place them in a paper bag or covered bowl for a few minutes so that the steam will loosen the skins, then peel them.
- Serve or store: Use warm or chill the peppers in an airtight container in the fridge for up to 4 days.
Note: Cooking time can vary depending on the model of your air-fryer. The peppers are done when the skin of the pepper is slightly charred and blistered.
Can I make roasted red peppers in the oven instead?
Yes. Arrange oil-coated pepper halves on a parchment-lined baking sheet, skin-side down. Roast at 425°F for 10 minutes, then flip and roast until charred, about 12minutes more.
Tips
- Don’t overcrowd: give peppers space to let the hot air circulate and roast evenly.
- Add more char: cook 2 to 3 minutes longer if you like deeper blistering
- Mix colors: red, yellow and orange peppers look great together and add visual appeal and flavor.
- Roast different varieties: Don’t be afraid to try different varieties, each one roasts a little differently and brings its own flavor.
- Make peeling easy: place the peppers in a paper bag for a few minutes after cooking. The steam loosens the skins so they slip right off with a quick rub of your fingers.
- Pepper Choice: Look for peppers that are firm, brightly colored, and free of blemishes.
Serving and Pairing Ideas
- Toss roasted peppers into a salad or a bowl.
- Blend into a homemade roasted red pepper sauce or hummus.
- Add to sandwiches, wraps or paninis.
- Stir into pasta, pizza or scrambled eggs.
Variations
Roasted peppers are delicious on their own, but you can easily elevate their flavor. Here are some suggestions.
Spicy– Toss the roasted peppers in a little bit of olive oil and roasted pepper flakes for a sweet and spicy blend.
Herbs and Garlic – Add refreshing flavor to roasted peppers, toss them in olive oil, crushed garlic, and chopped fresh herbs such as basil and oregano.
Vinegar -Add a tangy twist with a splash of balsamic vinegar.
Olive Oil and Sea Salt – A dash of sea salt will enhance the natural flavor of roasted peppers.
Change up the Peppers – Instead of bell peppers, try roasting any of these: mini bell, banana, hatch, jalapeno, serrano, cherry, habanero, shishito, anaheim, poblano, and Aleppo peppers.
What Kind of Peppers Can You Roast?
Any type of pepper can be roasted to enhance its flavor. Sweet bell peppers (red, yellow, orange and green) are the most common. Here are some good choices:
- Sweet – Bell, Pimento, Cubanelle, Italian Frying Peppers
- Mild – Poblano, Anaheim, Shishito
- Spicy – Jalapeno, Serrano
How to Store Them
Making your own roasted peppers lets you prepare just the right amount, reducing leftovers. If you do have extras or want to prepare them ahead, you can keep roasted peppers fresh in an airtight container in the fridge for up to 4 days.
For longer storage, transfer them to an airtight container in the freezer where they will keep for several months. Their texture may be a bit softer, but they are great to use in sauces, soups and dips.
Air Fryer Roasted Peppers Frequently Asked Questions
No, peeling is optional. If you want softer peppers and easier peeling, let them steam for a few minutes after cooking (in a covered bowl or paper bag), then peel off the skins.
Yes, you can roast any type of peppers, such as Mini bell, banana, hatch, jalapeno, serrano, cherry, habanero, shishito, anaheim, poblano, and Aleppo peppers.
Cool the peppers, then store them in an airtight container in the fridge for up to 4 days. You can use them warm or chilled.
Cook them skin-side up. This helps the skin blister and char, which gives that roasted flavor.
Use them in salads or grain bowls, blend them into roasted red pepper sauce, add them to sandwiches and wraps, or stir them into pasta, pizza, or scrambled eggs.
You might like these air fryer recipes
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Click on serving size to scale this recipe
How to Make Roasted Peppers in an Air Fryer
Equipment
Instructions
- Preheat your air-fryer at 400 degrees f.
- Use a sharp knife (a paring knife works best) and trim the top off of the pepper and cut out the seeds. Once the seeds are out, cut the pepper in half.
- Use a pastry brush to coat the bell pepper halves in olive oil.
- Place the pepper halves skin side up onto an air fryer tray or air fryer basket.
- Air fry the peppers for 12 minutes. Remove them from the air fryer and allow them to cool off. O
- Once cool, peel away the skin with a knife or your fingers if you prefer roasted peppers without skin.
Notes
- Don’t overcrowd: give peppers space to let the hot air circulate and roast evenly.
- Add more char: cook 2 to 3 minutes longer if you like deeper blistering
- Mix colors: red, yellow and orange peppers look great together and add visual appeal and flavor.
- Roast different varieties: Don’t be afraid to try different varieties; each one roasts a little differently and brings its own flavor.
- Make peeling easy: place the peppers in a paper bag for a few minutes after cooking. The steam loosens the skins so they slip right off with a quick rub of your fingers.
- Pepper Choice: Look for peppers that are firm, brightly colored, and free of blemishes.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
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My pepper came out just how I wanted. I left it whole and when it was done roasting I let it sit in a covered bowl for 10 minutes and the skin came right off. Since I no longer have a gas stove I will be using my air fryer for roasting my peppers from now on.
Thanks for your comment Leah! I’m happy to hear that it turned out the way you wanted! The air fryer makes it easy!
I love that you can make one or two of these!
Thanks for your comment Suze!