Why is it that every time I make a recipe that calls for roasted red peppers, I buy a jar, only to end up with half of it going to waste? So, I decided to change that by making air fryer roasted red peppers instead. It’s insanely easy with just one ingredient required!
I love air fryer roasted red peppers for a few reasons. They’re very simple to make, with not a lot of attention required. Plus, I get to keep my eyebrows, unlike the last time I tried to fire roast something over an open flame on the stove.
You can make exactly what you need for your recipe, without having a ton of excess go to waste, and it’s cheaper than buying a jar in the store as well. So, it seems like a win to me!
The process of roasting peppers softens them, adds depth of flavor, and makes them really delicious. Plus, peppers are packed with Vitamin C which make them a great choice to incorporate into your meals!
While this recipe is for roasted red peppers, you can use this technique with different colors of bell peppers, and other varieties of peppers as well. Just make sure to adjust the time if the peppers you’re using are larger or smaller to get the best results!
Ingredients List
Red bell peppers
Yep, that’s it! You can make as many peppers at a time as you want. I can fit 4 whole or 2 cut up peppers at a time in my Ninja air fryer’s basket.
This recipe also works equally well with orange or yellow bell peppers if you prefer them over red.
Preparing Red Peppers for Air Frying
Selecting the Right Red Peppers
Begin by choosing fresh, firm, and vibrant red bell peppers. Look for peppers that are smooth, glossy, and free from wrinkles or blemishes. This ensures you’ll have the best flavor and texture in your finished dish.
That said, you can also roast peppers to use up peppers that are past prime (not spoiled, though), as a way to extend their lifespan.
Washing and Rinsing
Rinse your red peppers under cold running water to remove any dirt, residues, or contaminants. Use a gentle brush or cloth to scrub them if necessary. Pat them dry with a clean kitchen towel or paper towel.
Seeding the Peppers
You can absolutely roast your peppers whole if desired. However, I like to seed and cut mine up in advance because I personally find it easier.
To seed bell peppers, cut off the tops of the red peppers to create an opening. Then, remove the seeds and membranes from the inside. You can do this by hand or with a knife.
With spicier peppers like a jalapeno, this also helps to reduce the heat level, if that’s important to you.
Slicing or Cutting
You can slice your peppers into strips, cut them into halves or quarters, or leave them whole, depending on your recipe and personal preference.
Whatever you decide on, remember that slicing or cutting them uniformly ensures even cooking.
Seasoning Options
While absolutely not necessary, you can enhance the flavor of your roasted red peppers by adding seasoning.
A drizzle of olive oil, a sprinkle of salt and pepper, and a dash of garlic powder work well. Feel free to experiment with herbs like thyme, rosemary, or oregano for added depth.
Your peppers will still brown and roast beautifully without the addition of oil or anything else, though, so again this is entirely optional!
Step By Step Instructions
Prepare your peppers by washing and drying them. Remove the stem and seeds, and slice them into halves (or whatever shape you’d like)
Place pepper halves into your air fryer’s basket or rack with the skin side facing up. Make sure they’re in a single layer with a little space between them to allow for air circulation (cook in batches if needed)
Cook on the air fry setting at 400°F for 20 minutes (no preheating required)
Check the peppers, and add additional time if needed to make sure peppers are tender and skin is blackened (though this is generally not needed)
Once done, place peppers into a bowl with a lid and allow them to cool for at least 15-20 minutes. The steam will loosen the skins so you can peel them off easily with your fingers (or a fork)
Slice as desired and use immediately, or store in the refrigerator for later use
What to Use Roasted Red Peppers For
Sandwiches
Wraps
Burgers
Salads
Hoagies
Soups
Tacos
Fajitas
Pizza
Pasta
Pasta sauce
Frittata
Quiche
Omelettes
Baked potatoes
Shakshuka
Antipasto
Hummus
Feta dip
Pesto
Bruschetta
Tapenade
Aioli
Salad dressing
There are tons of things to use roasted red peppers for, whether as a topping or an ingredient. This list is in no way exhaustive either, but I could never capture all of the great ways you can use peppers, so feel free to experiment and find other favorites as well.
Can I Use Other Bell Pepper Varieties for Air Frying?
Absolutely! While red bell peppers are a popular choice for their sweet and robust flavor, you can air fry other bell pepper varieties, including green, yellow, and orange peppers. You can also use spicier pepper varieties instead of the mild bell peppers.
Each color and variety offers a slightly different taste profile, so feel free to mix and match for a colorful and flavorful dish.
How Do I Prevent the Skin of Roasted Red Peppers from Burning in the Air Fryer?
For the best roasted red peppers, you actually want the skin to char or burn slightly in the air fryer, or any other roasting method.
You’ll peel the skin off afterwards, so don’t worry about eating the burned skin.
Can I Freeze Air Fryer Roasted Red Peppers for Later Use?
Yes, you can freeze air fryer roasted red peppers for later use. Allow them to cool completely, then place them in an airtight container or freezer-safe bag. Remove as much air as possible to prevent freezer burn.
They can be stored in the freezer for up to 6 months. Just make sure to thaw and drain before using.
What’s the Best Way to Reheat Leftover Air Fryer Roasted Red Peppers?
The best way to reheat leftover roasted red peppers is in the air fryer. Preheat to 350°F (175°C), place the peppers in a single layer, and heat for a few minutes until they’re warmed through.
Alternatively, you can reheat them in the microwave or on the stovetop in a skillet with a bit of olive oil.
Can I Use Air Fryer Roasted Red Peppers in Specific Diets, Like Keto or Paleo?
Yes, air fryer roasted red peppers can be incorporated into various diets, including keto and paleo. They are low in calories and carbs, making them suitable for those seeking low-carb options.
They’re also naturally gluten-free and rich in vitamins and antioxidants, making them a nutritious addition to many dietary plans.
Can I Use Frozen Red Peppers for Making Air Fryer Roasted Peppers?
Yes, you can use frozen red peppers for air frying, but there are a few things to keep in mind. Frozen peppers may release more moisture during cooking, which can affect the texture. To minimize this, it’s a good idea to thaw them first and pat them dry with paper towels.
Thawing will also help ensure more even cooking. Once they’re thawed and dried, you can follow the same air frying process as with fresh red peppers.
What Is the Difference Between Roasting Red Peppers in an Oven and an Air Fryer?
The primary difference between roasting red peppers in an oven and an air fryer is the time and slight flavor differences. Both methods roast at 400°F, but the oven needs about 20 minutes to preheat, whereas an air fryer doesn’t need to be preheated at all.
Both methods deliver tender peppers with charred skin, though the oven tends to impart a slightly smokier flavor than the air fryer.
Are Roasted Red Peppers the Same as Roasted Bell Peppers?
Yes, roasted red peppers are the same as roasted bell peppers. The name simply indicates that it is a red colored bell pepper that has been roasted.
Technically, you could roast an orange or yellow bell pepper as well and it would still be a roasted bell pepper, just not a red pepper.
Why Do You Remove the Skin From Roasted Red Peppers?
You remove the skin from roasted red peppers for texture and flavor. The thick skin can be less palatable than the pepper itself, so it’s easier to enjoy without it on.
Also, roasting tends to char the skin. Removing it eliminates the charred portions, while leaving behind the smoky flavors it creates.
Recipe Pro Tips
If you choose to roast your peppers whole, flip them halfway through cooking to promote more even blistering on both sides
My roasted red peppers were made in an 8-qt Ninja Dual Zone air fryer. Cooking times may vary slightly with different air fryers
If you don’t have time to wait and peel the peppers after they cook, pop the steaming container in the fridge and peel them later when you’re ready
Storage Tips
Store air fryer roasted peppers in an airtight container or bag in the refrigerator for up to 5 days. They may also be put in a jar and covered in olive oil for storage for up to 2 weeks in the refrigerator. Freeze for up to 6 months for longer term storage
Roasted red peppers may be enjoyed cold, room temperature, or warm. If you do want to reheat them, microwave for 30 seconds on high, heat in a skillet on the stove with a little oil or air fry for 3-4 minutes at 350°F until warm
These insanely simple air fryer roasted red peppers require just one ingredient. I mean, how much easier can it get?
No more buying jarred peppers and having half of them go to waste, when you can just make as much as you need easily, and for a lower cost.
They’re equally as tender and delicious, and also a great way to use leftover fresh peppers to turn them into something new.
Roasted peppers work amazing as a filling, topping, or ingredient with all sorts of different dishes. I never stop finding new ways to try them!
The fire roasted flavor is perfect for fall, but I love these easy peppers year round (just another bonus in not having to turn on the oven)!
Easy Air Fryer Roasted Red Peppers
Ditch the jar and make these insanely easy air fryer roasted red peppers! They’re perfect as a topping, filling, and ingredient in a variety of dishes.
Prepare your peppers by washing and drying them. Remove the stem and seeds, and slice them into halves (or whatever shape you’d like)
2 Medium red bell peppers
Place pepper halves into your air fryer’s basket or rack with the skin side facing up. Make sure they’re in a single layer with a little space between them to allow for air circulation (cook in batches if needed)
Cook on the air fry setting at 400°F for 20 minutes (no preheating required)
Check the peppers, and add additional time if needed to make sure peppers are tender and skin is blackened (though this is generally not needed)
Once done, place peppers into a bowl with a lid and allow them to cool for at least 15 minutes. The steam will loosen the skins so you can peel them off easily with your fingers (or a fork)
Slice as desired and use immediately, or store in the refrigerator for later use
Notes
You can make as many peppers at a time as you want if they fit in your air fryer. I can fit 4 whole or 2 cut up peppers at a time in my 8-qt Ninja air fryer’s basket
This recipe also works equally well with orange or yellow bell peppers if you prefer them over red
If you choose to roast your peppers whole, flip them halfway through cooking to promote more even blistering on both sides
If you don’t have time to wait and peel the peppers after they cook, pop the steaming container in the fridge and peel them later when you’re ready
Store air fryer roasted peppers in an airtight container or bag in the refrigerator for up to 5 days. They may also be put in a jar and covered in olive oil for storage for up to 2 weeks in the refrigerator. Freeze for up to 6 months for longer term storage
Roasted red peppers may be enjoyed cold, room temperature, or warm. If you do want to reheat them, microwave for 30 seconds on high, heat in a skillet on the stove with a little oil or air fry for 3-4 minutes at 350°F until warm
Exact nutritional values will vary based on the size of your specific peppers and the quantity consumed, so please consider this a guideline only
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I enjoy trying new recipes, creating my own, and dabbling with new techniques all the time. My husband loves to protest when I make him my guinea pig, but it’s all for the love of food!
My cooking philosophy is that great tasting food doesn't have to be complicated or time consuming to make. I'm a home cook with over 20 years of experience feeding myself and others. I've learned from a variety of different people, things I've learned online, and some trial and error as well.
I enjoy cooking a variety of foods, from convenience to comfort foods, as well as international cuisine. You can rest assured that all of my recipes have been actually made, thoroughly tested, and most importantly: tasted! I want you to enjoy my food as much as I do!
