Can You Roast Peppers in an Air Fryer Discover How

Yes, you can roast peppers in an air fryer—and it’s a fast, mess-free way to achieve perfectly charred, tender results in under 15 minutes. Simply halve, season, and air fry at 400°F for crispy edges and smoky flavor without the need for oil or constant monitoring.

Key Takeaways

• Roast whole peppers in the air fryer for quick, charred skins in under 15 minutes.
• No oil needed—air frying naturally enhances flavor with minimal fat.
• Preheat for best results to ensure even roasting and perfect texture.
• Use skewers or weights to prevent rolling and promote uniform cooking.
• Peel after roasting for easy removal of blistered skin and tender flesh.
• Batch-roast multiple peppers to save time and freeze for later use.

Can You Roast Peppers in an Air Fryer? Discover How

Let’s be honest—roasting peppers is one of those kitchen tricks that feels like magic. The way raw, crisp peppers transform into smoky, tender, slightly charred morsels is nothing short of culinary alchemy. I remember the first time I roasted peppers over a gas stove, watching the skins blister and bubble, the aroma filling the kitchen like a warm hug. But not everyone has a gas range, and let’s face it—standing over an open flame or waiting for an oven to preheat isn’t always convenient. That’s when I started wondering: Can you roast peppers in an air fryer?

Spoiler alert: Yes, you absolutely can. And honestly, it might just become your new favorite method. The air fryer, that compact countertop wonder, isn’t just for crispy fries or chicken wings. It’s a surprisingly efficient tool for roasting vegetables—especially peppers. In this guide, I’ll walk you through everything you need to know about roasting peppers in an air fryer, from the best techniques to pro tips, common mistakes, and even how to use your roasted peppers in delicious dishes. Whether you’re a seasoned cook or just getting comfortable in the kitchen, this method is fast, easy, and delivers restaurant-quality results.

Why Roast Peppers in an Air Fryer?

If you’ve ever roasted peppers in a conventional oven, you know it takes time. Preheat to 425°F (220°C), wait 30–40 minutes, flip halfway, then maybe another 15–20. That’s over an hour of your life. The air fryer changes the game. It uses rapid hot air circulation to mimic the intense heat of an open flame or broiler, cutting roasting time in half—or more.

Speed and Efficiency

One of the biggest perks? Speed. Most air fryers can roast peppers in 15–20 minutes, depending on size and model. That’s a fraction of the time compared to the oven. No preheating needed (though a quick 2–3 minute preheat helps), and no waiting for the broiler to warm up. Just pop them in and walk away. I’ve used my air fryer to roast peppers while prepping the rest of my meal—talk about multitasking.

Even Charring and Smoky Flavor

Roasting peppers isn’t just about softening them—it’s about developing that deep, smoky flavor from the charred skin. The air fryer excels here. Its concentrated heat and airflow create even blistering across the surface, especially when you leave the peppers whole or halved. Unlike ovens, which can leave some areas under-roasted, the air fryer’s compact chamber ensures consistent exposure to heat.

Pro tip: Don’t overcrowd the basket. I once tried roasting six bell peppers at once, and the center ones barely charred. Now I stick to 2–3 at a time, turning them once halfway through. The result? Uniform blistering and a rich, smoky depth.

Minimal Mess and Cleanup

Let’s talk about cleanup. Oven roasting often involves parchment paper, baking sheets, and sticky residue from juices dripping. With the air fryer, you can place peppers directly on the basket (or use a liner if you prefer). The non-stick surface makes cleanup a breeze—just wipe it down or rinse it. No scrubbing, no soaking. And because the air fryer is enclosed, splatters stay contained. My kitchen stays much cleaner now.

Best Types of Peppers to Roast in an Air Fryer

Not all peppers are created equal when it comes to roasting. Some hold up better, some develop more flavor, and others can get a bit too soft. Here’s what I’ve learned after roasting dozens of peppers in my air fryer.

Bell Peppers (Red, Yellow, Orange, Green)

These are the stars of air fryer roasting. Thick, sweet, and sturdy, bell peppers blister beautifully and retain a pleasant texture after roasting. I love using red bell peppers—they’re the sweetest and most colorful. Yellow and orange are close seconds. Green bell peppers are a bit more bitter, but roasting mellows them out nicely.

For best results: Use large, firm peppers. Avoid ones with soft spots or wrinkles. I usually roast them whole, then peel and deseed after charring. If you’re in a rush, halving them speeds things up, but you’ll lose some of that smoky depth.

Poblano and Anaheim Peppers

These mild chili peppers are fantastic for roasting. Poblanos have a deeper, earthier flavor and are perfect for stuffing (think chiles rellenos). Anaheim peppers are slightly larger and milder, great for sauces or salads. Both roast beautifully in the air fryer.

Tip: Poblanos can be a bit more delicate. I recommend roasting them for 18–22 minutes at 400°F (200°C), checking every 5 minutes. They can go from perfectly charred to mushy fast.

Jalapeños and Serranos (Use with Caution)

Yes, you can roast hot peppers in the air fryer, but proceed with care. The heat from the capsaicin (the compound that makes peppers spicy) gets more concentrated when roasted. I once roasted a batch of jalapeños and accidentally touched my eye after seeding them—lesson learned.

For milder heat: Roast jalapeños or serranos for 12–15 minutes at 375°F (190°C). The charring tempers the heat slightly. I like to slice them in half, remove the seeds, and roast cut-side down for even charring. They’re perfect for salsas or topping nachos.

What to Avoid

Thin-skinned or delicate peppers—like banana peppers or cherry peppers—can overcook or burn too quickly. They’re better suited for pickling or eating raw. Stick to thicker-walled varieties for roasting.

Step-by-Step Guide: How to Roast Peppers in an Air Fryer

Ready to roast? Here’s my go-to method—tried, tested, and loved by my family (and even my skeptical brother-in-law).

Prep Your Peppers

• Wash and dry your peppers thoroughly. Any moisture can cause steam instead of charring.
• For whole roasting: Leave the stem on or remove it. I keep it on for easier handling, but it’s not necessary.
• For faster roasting: Slice peppers in half lengthwise, remove seeds and ribs, and lay them flat.
• Optional: Lightly brush with olive oil. This helps the skin blister faster and adds flavor. But be careful—too much oil can cause smoke or splatter.

Air Fryer Settings and Timing

Every air fryer is slightly different, but here’s a general guide:

• Temperature: 400°F (200°C) is ideal. Higher can burn, lower takes too long.
• Time: 15–20 minutes for whole peppers, 12–15 minutes for halves.
• Flip once: After 8–10 minutes, flip the peppers using tongs. This ensures even charring.

My Philips Airfryer XXL roasts three whole red bell peppers in 18 minutes with one flip. Smaller models may need 20–22 minutes.

The Steam-and-Peel Trick

This is the secret to easy peeling. After roasting, transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap or a plate. Let them steam for 10–15 minutes. The steam loosens the skin, making it slide right off.

Once cooled, use a paper towel or your fingers to peel off the blackened skin. Remove seeds and ribs. The flesh should be tender and sweet.

Pro tip: Save the juices! The liquid that pools in the bowl is packed with flavor. I add it to soups, sauces, or even drizzle it over salads.

Storage and Usage

Roasted peppers keep well:

• Fridge: Up to 5 days in an airtight container with a little olive oil.
• Freezer: Freeze in a single layer, then transfer to a bag. They’ll last 6–8 months. I freeze them in portions for quick use in pasta or grain bowls.

Common Mistakes (and How to Avoid Them)

Even the best methods have pitfalls. Here are the ones I’ve learned the hard way—so you don’t have to.

Overcrowding the Basket

Air fryers need airflow to work. If you pack too many peppers in, they’ll steam instead of roast. The skin won’t blister, and you’ll end up with soft, uncharred peppers. I learned this when I tried to roast four large peppers at once. Only the outer ones charred; the middle two were barely touched.

Solution: Roast in batches. 2–3 peppers at a time is ideal for most models.

Skipping the Steam Step

Peeling hot peppers is tough and messy. I once tried peeling a roasted pepper right out of the air fryer and burned my fingers—plus, the skin stuck stubbornly. The steam trick is a game-changer.

Alternative: If you’re in a rush, let peppers cool slightly, but the steam method is worth the 10-minute wait.

Using Too Much Oil

A light brush is fine, but excess oil can drip into the heating element, causing smoke or a fire hazard. I once used a generous drizzle and set off my smoke alarm. Not ideal.

Solution: Use a spray bottle or pastry brush to apply a thin layer. Or skip oil entirely—the air fryer’s high heat can blister skin without it.

Not Checking for Doneness

Every air fryer varies. My first attempt at roasting poblanos was a disaster—overcooked and mushy. Now I check every 5 minutes after the 10-minute mark. Look for:

• Blistered, blackened skin
• Soft but not collapsed flesh
• A sweet, smoky aroma

Creative Ways to Use Air Fryer-Roasted Peppers

Roasted peppers are incredibly versatile. Here are some of my favorite ways to use them—beyond the obvious salad or sandwich topping.

In Sauces and Spreads

Blend roasted peppers with garlic, olive oil, and a splash of vinegar for a vibrant roasted red pepper hummus. Or mix them into mayo for a smoky spread on burgers. I once made a roasted pepper and feta dip that vanished at a potluck—no leftovers.

For Pasta and Grain Bowls

Chop roasted peppers and toss them with pasta, olives, capers, and a lemon-herb dressing. For grain bowls, layer them with quinoa, grilled chicken, avocado, and a tahini drizzle. The peppers add color and depth.

Stuffed Peppers (Yes, You Can!)

Use roasted poblanos or bell peppers as a base for stuffing. I fill them with quinoa, black beans, corn, and cheese, then bake for 15 minutes. The roasted pepper adds a smoky base flavor that raw peppers can’t match.

On Pizza and Flatbreads

Slice roasted peppers and layer them on pizza with goat cheese, caramelized onions, and arugula. Or make a Mediterranean flatbread with hummus, roasted peppers, olives, and feta. The charred flavor elevates the whole dish.

Freeze for Later

Roast a big batch and freeze them in ice cube trays. Pop out a cube whenever you need a flavor boost in soups, stews, or sauces. I use them in chili and tomato soup for a smoky twist.

Air Fryer Roasting vs. Other Methods: A Quick Comparison

How does air fryer roasting stack up against other popular methods? Here’s a quick breakdown:

Method	Time	Flavor	Cleanup	Best For
Air Fryer	15–20 minutes	Smoky, slightly charred	Minimal (wipe basket)	Quick roasting, small batches
Oven (Broiler)	30–40 minutes	Deep smokiness	Medium (baking sheet cleanup)	Large batches, high heat
Stovetop (Gas Burner)	10–15 minutes	Most intense char	High (smoke, splatter)	Traditional flavor, quick char
Grill	15–25 minutes	Smoky, grilled notes	High (grill grates)	Outdoor cooking, summer meals

As you can see, the air fryer strikes a great balance. It’s faster than the oven, cleaner than the stovetop, and more accessible than a grill. While it might not deliver the exact same char as a gas burner, it comes remarkably close—with far less fuss.

Final Thoughts: Is the Air Fryer Worth It for Roasting Peppers?

So, back to the original question: Can you roast peppers in an air fryer? The answer is a resounding yes. It’s fast, efficient, and delivers delicious results. I’ve roasted everything from sweet bell peppers to smoky poblanos, and the air fryer has never let me down.

That said, it’s not perfect. Smaller models may struggle with large batches, and the flavor, while excellent, isn’t quite as intense as stovetop or grill roasting. But for everyday cooking—when you want roasted peppers without the hassle—the air fryer is a fantastic tool.

I now keep a batch of roasted peppers in my fridge at all times. They’re my secret weapon for quick meals, flavor boosts, and last-minute appetizers. Whether you’re adding them to a frittata, blending them into a sauce, or just enjoying them with olive oil and sea salt, air fryer-roasted peppers are a game-changer.

Give it a try. Start with a couple of red bell peppers, follow the steps above, and taste the difference. I promise—you’ll wonder how you ever roasted peppers without it.

Frequently Asked Questions

Can you roast peppers in an air fryer?

Yes, you can absolutely roast peppers in an air fryer! It’s a quick and efficient method that delivers charred, tender results in under 15 minutes with minimal oil.

How do you roast peppers in an air fryer for the best results?

Cut peppers into halves or strips, lightly coat with oil, and roast at 400°F (200°C) for 10–12 minutes, flipping halfway. The air fryer’s circulating heat ensures even charring and smoky flavor.

Do you need to peel peppers after roasting them in an air fryer?

While not required, peeling roasted peppers improves texture. The air fryer’s high heat loosens the skin, making it easy to rub off post-roasting for a smoother finish.

What types of peppers work best for air fryer roasting?

Bell peppers, poblano, and Anaheim peppers are ideal for air fryer roasting. Their thick walls char beautifully without turning mushy, unlike thinner varieties like jalapeños.

Can you roast peppers in an air fryer without oil?

Yes, but a light oil spray enhances caramelization and prevents sticking. For oil-free roasting, use parchment paper and monitor closely to avoid burning.

How do you store air fryer-roasted peppers?

Store roasted peppers in an airtight container in the fridge for up to 5 days. For longer storage, freeze them in a single layer before transferring to a bag for up to 3 months.