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a close up of two roasted peppers on a white plate

How to Make Roasted Peppers in an Air Fryer

Roasting peppers is one of the most delicious ways to enjoy them, and it's so easy to do in an air fryer
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

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Course: Appetizers & Snacks, Snack
Cuisine: American
Keyword: Roasted Red Peppers in the Air Fryer
Servings: 1 Pepper
Calories: 16kcal
Author: Anne Lawton

How to Make Roasted Peppers in an Air Fryer

Equipment

Scale this Recipe 1 Pepper

Ingredients

  • 1 Red Bell Pepper
  • 1/4 teaspoon Olive Oil
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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

NOTE: This recipe is for roasting one pepper, if you would like to roast more than one pepper use 1/4 teaspoon of oil per pepper. 
Make Roasted Peppers in the oven
Line a baking sheet with parchment paper and arrange the pepper halves in a single layer skin side down, and place them into a preheated oven at 425 degrees f. Roast for 12 minutes, flip the peppers over and roast for 10 to 12 minutes longer.
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.
TIPS: 
 
See the article above for serving suggestions, recipe tips, and more.

Nutrition

Serving: 1pepper | Calories: 16kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 507mg | Potassium: 54mg | Fiber: 0.4g | Vitamin A: 192IU | Vitamin C: 17mg | Calcium: 15mg | Iron: 0.3mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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