Roasted Peppers in the Air Fryer
Jars of roasted peppers are handy, but home-roasted ones taste sweeter and smokier and cost much less. The air fryer chars whole peppers in about 20 minutes without a grill or a gas flame, then a short rest in a covered bowl makes the skins slide off. You get soft, silky pepper flesh for salads, soups, dips, pasta and sandwiches.
- Temperature
- 200°C
- Total time
- 40min
- Prep
- 5min
- Servings
- 3
- Per serving
- 50kcal
Why the air fryer works for roasted peppers
Roasted peppers in air fryer baskets are a good alternative to charring peppers under the grill or over a gas flame. The fan moves hot air around the pepper, blistering the skin while the flesh softens and sweetens, so you do not have to hold each one with tongs over an open flame. The result is smoky, sweet pepper flesh for the same cost as raw peppers.
The method is the same whether you want roast peppers in air fryer form for a pasta sauce, a roasted red pepper soup or a sandwich filling. The covered rest afterwards is what makes peeling easy. If you want whole peppers filled with rice or mince, see the page on stuffed peppers, which is a different dish.
How to roast peppers in the air fryer
Tap a time to start a timer.
- Prepare the peppers Wash and dry the peppers. Rub them lightly with the teaspoon of olive oil, keeping them whole with the stalks on. Check that they fit in your basket with a little space around each one.
- Preheat and cook Heat the air fryer to 200 °C for . Put in the peppers and cook for at 200 °C, turning them with tongs every , until the skin is blistered and blackened in patches and the flesh has collapsed.
- Steam Move the hot peppers into a bowl and cover with a plate or cling film, or put them in a freezer bag. Leave for . The steam loosens the skin from the flesh.
- Peel and deseed Peel off the skins, working over the bowl to catch the juices, then pull out the stalks and seeds. Do not rinse the peppers, as this washes away the flavour.
- Season Tear or slice the flesh into strips, mix with the roasting juices, garlic, salt, pepper and the optional olive oil, and serve warm or cold.
Cooking times and temperatures
| Roasted Peppers | Temperature | Time |
|---|---|---|
| Whole peppersTurn every 5 minutes | 200 °C | 20 min |
| Halved peppers, cut-side down | 200 °C | 12–15 min |
| Pepper strips for fajitasSkin left on | 200 °C | 10–12 min |
| Peppers and onionsSliced thickly | 200 °C | 12–15 min |
| Chillies or sweet pointed peppers | 200 °C | 8–10 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Christmas dinner in an air fryer
Tips
- Use thick-walled peppers. Red, orange and yellow peppers have sweet, fleshy walls that roast well. Green peppers are more bitter.
- Turn them often. The sides facing the element char first. A quarter turn every 5 minutes gives an even blister.
- Keep the juices. The liquid in the bowl is full of flavour, so add it to dressings, soups and sauces.
Serving
Serve the peppers in strips on crusty bread with goat's cheese, toss them into pasta with olive oil and basil, or blend them with garlic and almonds for a romesco-style dip. They also work in a Mediterranean mix with aubergine and courgettes. Roasting peppers in air fryer batches suits a platter alongside onions and asparagus.
Storing and reheating
Roasted peppers keep for 3 days in a sealed container in the fridge. If you cover them with oil, they must stay refrigerated and be used within the same 3 days. Warm them in the air fryer at 160 °C for 3–4 minutes until steaming hot all the way through (75 °C), or eat them cold in salads and sandwiches.
Variations
- Garlic and herb peppers: Marinate the peeled strips in olive oil, sliced garlic and parsley in the fridge for an hour before serving, and use them within 3 days.
- Roasted pepper soup: Blend 3 roasted peppers with 400 ml hot vegetable stock, a roasted onion and a little cream until smooth (not vegan or dairy-free).
- Smoky peppers: Rub the peppers with smoked paprika before cooking for a deeper, barbecue-style flavour.
Troubleshooting
- The skins will not peel off
- The peppers were not blistered enough or the steaming time was too short. Cook them until the skin is black in places, and cover them tightly for the full 15 minutes.
- The peppers are tough and dry
- They cooked for too long at too high a temperature. Look for a collapsed, softened shape and take them out at that point. Turn them often to avoid hot spots.
- The flavour is bitter
- Burnt skin that was left on the flesh can taste bitter. Peel carefully and wipe off any burnt flecks with kitchen roll rather than rinsing.
Frequently asked questions
How long do you roast peppers in an air fryer?
Whole peppers take about 20 minutes at 200 °C, turned every 5 minutes. Halved peppers cut-side down take 12–15 minutes, and strips take 10–12 minutes.
Do you need to peel roasted peppers?
For salads, dips and sauces it is worth peeling, as the skin can be tough. For a quick tray of sliced peppers and onions, you can leave the skin on.
Can you roast peppers in the air fryer without oil?
Yes. Whole peppers blister without oil, though a thin rub makes the skin char more evenly and helps it peel.
How do you roast sliced peppers in an air fryer?
Cut them into 2 cm strips, toss them in 1 tsp oil and cook at 200 °C for 10–12 minutes, shaking halfway. They stay softer and slightly charred at the edges, with no peeling needed.
How long do roasted peppers keep?
They keep for 3 days in a sealed container in the fridge. If you cover them in oil, keep them cold and use them within 3 days, because oil-packed vegetables should not be stored at room temperature.
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