Air Fryer Roasted Red Peppers (Better Than the Jar)
Air fryer roasted red peppers add flavor to almost everything, and the air fryer is the easiest way to roast them in about 12 minutes. No broiler to watch, no grill to heat up, and you’ve got a batch ready for a bowl, a sandwich, a pasta, a charcuterie board. Unlike the jar from the store, which goes bad before you can use it all, you can make exactly as many as you need, whether that’s one pepper or six.
Recipe Highlights
- Smoky, sweet flavor: Roasting intensifies the bell pepper’s natural sweetness and adds a subtle char.
- Make exactly what you need: Scale up for meal prep or just roast one pepper at a time, no jar of extras going bad in the fridge.
Roasted Pepper Ingredient List
- Sweet bell peppers – any color will work
- Olive oil– Avocado or your favorite cooking oil works the same way, just keep the oil neutral.
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 about 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 to let the steam loosen the skins, then peel them.
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.
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
- 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.
- Layer onto a charcuterie board alongside olives and cheese
- Blend into a roasted pepper sauce or hummus.
- Add to sandwiches, wraps or paninis.
- Stir into pasta, pizza or scrambled eggs.
Make it Your Way
Roasted peppers are made with two ingredients, but how you season them decides what they turn into. Same 12 minutes in the air fryer, different flavor every time.
Spicy: Toss warm peppers in olive oil and red pepper flakes.
Herb and Garlic: Crushed garlic, olive oil, and fresh basil or oregano.
Tangy: A splash of balsamic vinegar right after roasting.
Simple: Good olive oil and sea salt, nothing else needed.
I usually do a batch of plain and a batch of spicy at the same time, so I’ve got both ready depending on what I’m making later in the week.
This is the same idea behind my Dinner Builder system: cook the base once,
How to Store Homemade Roasted Red Peppers
Keep roasted peppers in an airtight container in the fridge for up to 4 days, warm or chilled.
For longer storage, freeze in an airtight container for several months. The texture softens a bit, but they’re great in sauces, soups, and dips.
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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
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. Sweet bell peppers are the most common, but here are other good choices:
Sweet: Bell, Pimento, Cubanelle, Italian Frying Peppers
Mild: Poblano, Anaheim, Shishito
Spicy: Jalapeno, Serrano, Habanero
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.
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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!