Can You Roast Peppers in the Air Fryer Discover How

Yes, you can roast peppers in the air fryer—and it’s a fast, mess-free way to achieve perfectly charred, tender results in under 15 minutes. Simply halve, seed, and air-fry at 400°F for crispy edges and smoky flavor, no oil or oven required.

Key Takeaways

• Roast peppers evenly by halving and deseeding them first.
• Preheat your air fryer for consistent, charred results every time.
• Use high heat (400°F+) to achieve perfect blistering in 10-15 minutes.
• Flip peppers halfway through cooking for uniform roasting.
• Skip oil for low-fat roasting—air fryers crisp without it.
• Store leftovers airtight for up to 4 days in the fridge.

Why Roasting Peppers Is a Game-Changer for Your Kitchen

Roasted peppers are like little flavor bombs—sweet, smoky, and just a little charred in all the right places. If you’ve ever tried them in salads, sandwiches, or dips, you know how much they elevate a dish. But here’s the thing: roasting them in the oven or over a gas flame can feel like a chore. It takes time, it’s messy, and sometimes you end up with half-charred, half-raw peppers that make you question your cooking skills. That’s why I was so excited to test out a new method: roasting peppers in the air fryer. Spoiler alert—it works like a charm.

I remember the first time I roasted peppers over a gas stove. I was trying to impress my partner with a fancy Mediterranean spread, but I ended up setting off the smoke alarm and burning my fingertips. Fast forward to my air fryer experiment, and it was like night and day. No smoke, no mess, and the peppers came out perfectly blistered in under 20 minutes. If you’re like me and want that smoky, roasted flavor without the hassle, you’re in the right place. Let’s dive into how to roast peppers in the air fryer and why it might just become your new go-to method.

How Air Fryers Work Their Magic on Peppers

The Science Behind Air Frying

Air fryers work by circulating super-hot air around your food at high speed, creating a convection effect that crisps and browns without needing a lot of oil. Think of it like a mini convection oven with turbocharged fans. When it comes to roasting peppers, this rapid air circulation is perfect for blistering the skin evenly while keeping the flesh tender inside. Unlike a traditional oven, which can take 30–40 minutes to achieve the same results, the air fryer cuts that time in half—sometimes even less.

For example, I tested roasting a batch of red bell peppers in my 5.8-quart air fryer at 400°F (200°C). In just 15 minutes, the skins were perfectly blistered and pulling away from the flesh. The same batch in my oven at the same temperature took 35 minutes and required flipping halfway through. That’s a huge time saver, especially if you’re meal prepping or cooking for a crowd.

Why Peppers Love the Air Fryer

Peppers have a high moisture content, which means they respond beautifully to dry, intense heat. The air fryer’s ability to create a crisp, charred exterior while preserving the sweet interior makes it ideal for roasting. Plus, the compact space ensures the peppers get evenly exposed to heat—no more worrying about hot spots or uneven cooking.

One thing I noticed was how little prep was needed. With a gas flame or grill, I’d have to constantly rotate the peppers to avoid burning. In the air fryer, I just placed them in a single layer, set the timer, and walked away. No babysitting required. If you’re new to roasting peppers, this hands-off approach is a total game-changer.

Step-by-Step Guide to Roasting Peppers in the Air Fryer

Prepping Your Peppers Like a Pro

Start by choosing fresh, firm peppers. Bell peppers (red, yellow, or orange) are the most common, but you can also use poblano, Anaheim, or even jalapeños for a spicy kick. Wash them thoroughly, then pat them dry. Dry peppers = better blistering. Cut off the stems and remove the seeds and membranes—this step is optional if you’re roasting whole peppers, but it helps the skin blister more evenly.

Pro tip: For larger peppers like bell peppers, I recommend cutting them into quarters or halves. This gives you more surface area for blistering and makes peeling easier later. For smaller peppers like jalapeños, you can leave them whole, but poke a few holes in the skin with a fork to prevent them from bursting in the air fryer.

Seasoning and Air Frying

Here’s where you can get creative. For basic roasted peppers, a light drizzle of olive oil and a pinch of salt is all you need. If you’re feeling fancy, add a pinch of smoked paprika, garlic powder, or even a splash of balsamic vinegar. I like to brush the peppers lightly with oil to help the seasoning stick and speed up the blistering process.

Place the peppers in the air fryer basket in a single layer—don’t overcrowd, or they’ll steam instead of blister. Set the temperature to 400°F (200°C) and cook for 12–18 minutes, depending on the size of your peppers. Shake the basket halfway through to ensure even cooking. You’ll know they’re done when the skins are blackened and puffy, and the flesh feels tender when pierced with a fork.

The Steam-and-Peel Trick

This step is crucial for getting those silky-smooth, skin-free roasted peppers. Once they’re out of the air fryer, transfer them to a bowl and cover with a lid or plastic wrap. Let them steam for 5–10 minutes—this loosens the skin and makes peeling a breeze. After steaming, the skin should slide off with just a gentle rub. If it doesn’t, let them steam a little longer.

Peeling tip: Use your fingers or a paper towel to grip the skin—it’s easier than using a knife. And don’t worry if some charred bits stay behind; they add extra smoky flavor. Just avoid scraping too hard, or you’ll remove the tender flesh along with the skin.

Common Mistakes (And How to Avoid Them)

Overcrowding the Basket

One of the biggest mistakes I made when I first started was trying to roast too many peppers at once. Overcrowding traps steam, which prevents the skins from blistering properly. Instead of getting that charred, smoky flavor, you end up with soggy, steamed peppers. Lesson learned: work in batches if needed. Your patience will pay off with better results.

Skipping the Oil

It might seem harmless to skip the oil, but it actually makes a big difference. Oil conducts heat more efficiently than dry surfaces, so your peppers will blister faster and more evenly. A light drizzle is all you need—just enough to help the skin brown without making them greasy.

Not Steaming After Roasting

Skipping the steam-and-peel step is a rookie move. Without steaming, the skin clings stubbornly to the flesh, making peeling frustrating and messy. I’ve tried peeling unsteamed peppers, and it’s a nightmare—you end up with ragged, uneven strips. Steaming is worth the extra 5 minutes; trust me.

Using the Wrong Temperature

Air fryers vary in power, so your first few attempts might need some tweaking. If your peppers are browning too fast but the insides are still raw, lower the temperature to 375°F (190°C) and extend the cooking time. If they’re taking too long to blister, bump it up to 425°F (220°C) but keep a close eye to avoid burning.

Beyond the Basics: Creative Ways to Use Air-Fryer Roasted Peppers

Flavor Boosters for Every Dish

Roasted peppers are incredibly versatile. Slice them and toss them into salads, layer them onto sandwiches, or blend them into hummus for a smoky twist. I love adding them to scrambled eggs or omelets—they add a pop of color and a burst of flavor that beats fresh peppers every time.

For a quick snack, I drizzle roasted peppers with a little balsamic glaze and top with crumbled feta. Or, if I’m feeling fancy, I stuff them with quinoa, goat cheese, and herbs for an easy appetizer. The possibilities are endless, and the air fryer makes it so easy to keep a batch on hand.

Preserving for Later

If you roast a big batch, don’t let them go to waste! Store them in an airtight container in the fridge for up to 5 days, or freeze them for up to 3 months. To freeze, lay the peeled peppers flat on a baking sheet and freeze until solid, then transfer to a freezer bag. This prevents them from sticking together and lets you grab just what you need later.

Another option is to marinate them in a mix of olive oil, garlic, and herbs, then store in a jar in the fridge. They’ll keep for up to 2 weeks and make a great addition to charcuterie boards or antipasto platters.

Air Fryer vs. Other Roasting Methods: A Quick Comparison

Time and Effort

Here’s a quick breakdown of how air frying stacks up against other methods:

• Air Fryer: 12–18 minutes, minimal prep, no flipping.
• Oven: 30–40 minutes, requires flipping halfway.
• Gas Stovetop: 10–15 minutes, but requires constant attention and can create smoke.
• Grill: 15–20 minutes, but weather-dependent and not always accessible.

The air fryer wins on convenience, especially if you’re cooking indoors or in a small kitchen. No smoke, no mess, and way less hands-on time.

Flavor and Texture

All methods can deliver great results, but the air fryer gives you the best of both worlds: a deeply charred exterior and a tender, sweet interior. The oven tends to dry out the peppers slightly, while the stovetop or grill can be hit-or-miss if you’re not careful. The air fryer’s consistent heat ensures even blistering every time.

Here’s a quick comparison table to summarize the differences:

Method	Time	Effort	Smoke/Mess	Texture
Air Fryer	12–18 min	Low	None	Charred skin, tender flesh
Oven	30–40 min	Medium	Minimal	Less charred, slightly drier
Gas Stovetop	10–15 min	High	Smoky, messy	Uneven, risk of burning
Grill	15–20 min	Medium	Smoky	Charred, smoky, but weather-dependent

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

After testing multiple methods, I can confidently say the air fryer is my top pick for roasting peppers. It’s fast, foolproof, and delivers restaurant-quality results with minimal effort. Whether you’re a seasoned home cook or just starting out, this method is worth adding to your repertoire. The best part? You don’t need any special skills or fancy tools—just your air fryer and a few fresh peppers.

Roasting peppers in the air fryer has saved me so much time and frustration, and I hope it does the same for you. Next time you’re craving that smoky, sweet flavor, skip the oven or stovetop and let your air fryer do the heavy lifting. You’ll be amazed at how simple and satisfying it is. Happy roasting!

Frequently Asked Questions

Can you roast peppers in the air fryer?

Yes, you can roast peppers in the air fryer! It’s a quick and efficient method that yields tender, slightly charred peppers in under 20 minutes.

How do you prepare peppers for roasting in an air fryer?

Wash and dry the peppers, then cut them in half or into strips and remove the seeds. For best results, lightly coat them with oil and season with salt and pepper before air frying.

What temperature should you use to roast peppers in the air fryer?

Set your air fryer to 375°F (190°C) for optimal roasting. This temperature ensures even cooking and a nice char without burning the peppers.

How long does it take to roast peppers in the air fryer?

Roasting peppers in the air fryer typically takes 12–15 minutes. Flip them halfway through to ensure even charring and tenderness.

Can you roast peppers in the air fryer without oil?

Yes, you can roast peppers without oil, but using a light spray or brush of oil helps achieve a better char and prevents sticking. It’s optional but recommended.

Are air-fried roasted peppers as good as oven-roasted ones?

Air-fried roasted peppers are just as flavorful and charred as oven-roasted ones, with the added benefit of being faster and more energy-efficient. The air fryer’s circulation delivers consistent results.