Air Fryer Roasted Peppers
Air Fryer Roasted Peppers feature bell peppers brushed with olive oil; air fry at 400°F for 12 minutes until charred and smoky-sweet.
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Method
- 1
Cut peppers in half, remove seeds and membranes.
- 2
Brush lightly with olive oil.
- 3
Air fry cut-side down at 400°F for 10-12 minutes until skins are charred and blistered.
- 4
Transfer to a bowl and cover with plastic wrap for 10 minutes (steam loosens the skin).
- 5
Peel off charred skin. Slice and toss with olive oil, balsamic, basil, garlic, salt, and pepper.
Pro tip. The steam-and-peel method gives you silky, smoky peppers without the charred skin bits. Use mixed colors for the prettiest presentation. These keep in olive oil in the fridge for a week and get better each day.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 19 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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