Air Fryer Roasted Red Peppers are ready in half the time with perfectly blistered, easy-to-peel skin thanks to a simple steaming trick! Make a big batch and store in the refrigerator for up to a week, or use them in your favorite recipes for the freshest, from-scratch flavor that’s so much better than store-bought.
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I don’t know why I was shocked. After all, any and EVERYTHING I have ever made in my trusty Air Fryer has come out in-cre-di-ble!
And these Air Fryer Roasted Red Peppers were no exception.
- Perfectly blistered skin that easily peels off. (Thanks to a quick steaming trick I’ll go over with you below!)
- Tender and naturally sweet bell pepper flesh.
- AND they were ready in HALF the time!
(Don’t have an Air Fryer? You can easily roast them up in the oven, too!)
Ingredients You’ll Need
Notes about the ingredients needed for this Air Fryer Roasted Red Peppers recipe are below. Jump to recipe for the exact measurements.
- Red bell peppers. You can roast about 2 medium-sized peppers in a 6-quart air fryer at one time. Other colors of bell peppers and even poblano peppers, jalapeño peppers, and Anaheim peppers will work great using this method, too. However, you may have to adjust the cook time according to their size.
- Oil. Either olive or avocado oil both work great. Just make sure you get a relatively neutral oil if you don’t want it to have too much impact on your finished dish.
- Salt. Completely optional, but I think a little salt brings out the peppers’ natural flavors!
How to Make Air Fryer Roasted Red Peppers
Below you’ll find the simple steps to make this Roasted Red Peppers recipe. Jump to recipe for the printable instructions.
1. Prepare the bell peppers.
To start, prepare the bell peppers. You’ll want to start cutting about ½-inch from the core. Choose the left or right side, and cut from the stem on top to the bottom. Continue cutting around the bell pepper. You should have 4 pieces.
Use a spoon or your fingers to remove any remaining membranes and seeds, then discard.
Drizzle the olive oil on the insides of the pepper, then sprinkle the salt.
2. Cook the peppers in the air fryer.
Spread the bell pepper pieces across the air fryer basket in a single layer skin-side up. Cook the bell peppers at 400℉ for 14 to 15 minutes. The skin should be blistered.
After the peppers have cooked, place them in a large bowl and cover it with plastic wrap or a plate. The steam will finish cooking them and allow easy peeling of the skin. Wait 10 to 15 minutes, until the peppers are cool to touch.
3. Peel the skin and store.
Use your fingers to pull the skin away from the meat. It should easily peel away.
Store the peeled bell peppers in an airtight container in the fridge for up to a week, or use them right away in a recipe.
Storage Directions
- Storage: After cooking, you can keep roasted red peppers in an airtight container in the fridge for up to a week.
- Freezing: You can easily freeze roasted red peppers by first spreading them on a baking sheet and freeze for a few hours. Transfer to a freezer-safe bag or container and keep for up to 3 months.
More Roasted Red Pepper Recipes
Once you see how easy it is to make your own roasted red peppers, you’ll be making all of these recipes.
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Air Fryer Roasted Red Peppers
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Ingredients
- 2 red bell peppers
- 1 Tbsp. olive oil
- ¼ tsp. salt
Instructions
- Slice ½” to the right or left of the stem from top to bottom to remove 4 pieces, leaving the core intact. Scrape out and discard any membranes or seeds. Repeat with the other bell pepper pepper.2 red bell peppers
- Drizzle the inside of the pieces with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Place pepper pieces skin-side up in the preheated air fryer basket and cook for 14-15 minutes, or until the skin is blistered.1 Tbsp. olive oil, ¼ tsp. salt
- Once cooked, add peppers to a large bowl and then cover with either plastic wrap or a plate to allow the steam to finish cooking them. Wait 10-15 minutes, or until the peppers are cool enough to touch. Once cooled, peel and remove the skin from each piece of pepper.
- Store in an airtight container in the refrigerator for up to a week or use in your favorite recipes immediately.
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Notes
- Storage: After cooking, you can keep roasted red peppers in an airtight container in the fridge for up to a week.
- Freezing: You can easily freeze roasted red peppers by first spreading them on a baking sheet and freeze for a few hours. Transfer to a freezer-safe bag or container and keep for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
