Air Fryer Roasted Red Peppers Recipe

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Smoky, soft, and full of concentrated sweetness, these air fryer roasted red peppers are what happens when bell peppers level up. Ten minutes is all it takes to blister the skins, soften the flesh, and bring out that rich, almost jammy flavor. Slice them into salads, pile onto pizza, or scoop them up with hummus straight from the fridge.

Four roasted red bell pepper halves sit inside an air fryer basket, with charred and wrinkled skins visible.

Roasted red peppers are naturally sweet and full of flavor, so there’s no need for heavy oils or complicated seasoning. They’re low in calories, high in vitamin C, and a simple way to add more vegetables to any meal without it feeling like a chore. They also taste way better than the jarred kind, with a fresher bite and no weird briny aftertaste. I make these all the time because they’re easy, satisfying, and they disappear fast.

Contents hide

1 ❤️ Why you will love this recipe

2 🗝️ Key ingredients & substitutions

3 🥣 How to make roasted red peppers in the air fryer

4 🪄 Recipe notes & tips

5 🫙 Storage instructions

6 ✨ Variations

7 🍽️ What to make with roasted bell peppers

8 ❓ Frequently asked questions

9 😋 More tasty recipes to try

10 📖 Recipe

❤️ Why you will love this recipe

Quick and easy: Just one pepper and ten minutes in the air fryer.
Big flavor: Smoky, sweet, and full of natural richness.
Super versatile: Great for wraps, pasta, pizza, or straight from the bowl.
Healthy choice: Low calorie, high vitamin C, and no weird extras.
No oven: No need to heat up the whole kitchen for one pepper.
Better than jarred: Fresher taste, better texture, no vinegar bath.

🗝️ Key ingredients & substitutions

A white plate with two red bell peppers and a glass oil spray bottle on a wooden surface. Text labels indicate "Red Bell Peppers" and "Oil.

Red bell pepper: Use one that’s firm, shiny, and deep red for the sweetest flavor. Yellow, orange, or even green peppers all work too, depending on what you’ve got and the flavor you’re going for.
Olive oil: A quick brush on the skin helps it roast evenly and adds a little richness. Avocado oil is a good swap if that’s what you have on hand.
Sea salt (optional): A pinch after roasting can help boost the natural sweetness. Or mix it up with garlic powder, Italian seasoning, or a splash of balsamic vinegar.

🥣 How to make roasted red peppers in the air fryer

Slice and clean: Cut the pepper into quarters and remove the stem, seeds, and any white pith.
Brush with oil: Lightly coat the skin side with olive oil. No need to drown it, just a thin layer does the trick.

A red bell pepper cut open on a wooden cutting board, with seeds visible and a knife inserted into one half.

Six red bell pepper halves and pepper stems with seeds are on a wooden cutting board, placed on a speckled countertop.

Into the basket: Place the pepper pieces skin-side up in a single layer in the air fryer basket. Leave a little space between each one.
Air fry: Set the temperature to 375°F (190°C) and cook for 10 minutes. No preheating needed.
Check doneness: The skins should be wrinkled and a little charred in spots. That’s where the flavor builds.
Cool down: Let them rest for a few minutes before handling. They’ll continue to soften as they cool.
Peeling (optional): If you prefer a smoother texture, the skins will slide off easily once the peppers have cooled.

Four pieces of red bell pepper placed inside an air fryer basket.

A hand peels the charred skin off a roasted red bell pepper on a white surface.

Use or store: Add to salads, sandwiches, pasta dishes, or save them for later.

Several pieces of roasted red bell pepper with slightly charred skins are arranged on a white plate.

🪄 Recipe notes & tips

Use ripe peppers: The deeper the color, the sweeter the flavor.
Single layer is key: Crowding the basket will steam the peppers instead of roasting them.
Oil matters: Just enough to help the skin blister, not so much that it pools in the basket.
Skin on or off: Leaving the skin adds texture and a bit of char. Peel it off if you’re blending or want a softer bite.
Make more at once: This works with multiple peppers too, just roast in batches so nothing overlaps.
Cool before storing: Let them come to room temp before sealing them up, or you’ll trap steam and make them soggy.

🫙 Storage instructions

Fridge: Store cooled peppers in an airtight container or bowl covered with plastic wrap for up to 5 days.
Freezer: Freeze in single layers first, then transfer to freezer bags. Use within 3 months for best flavor.
Avoid moisture: Pat them dry before storing to keep the texture just right.
Quick snack tip: Keep a small container in the fridge for tossing into wraps, salads, or your favorite soup on the fly.

✨ Variations

Mixed peppers: Use a mix of red, orange, yellow, and green bell peppers for a colorful batch with slightly different flavors.
Garlic kick: Add a pinch of garlic powder before air frying for a savory twist.
Balsamic splash: Drizzle with balsamic vinegar after roasting for extra depth.
Spice it up: A shake of chili flakes or smoked paprika adds a little heat and smokiness.
Italian-style: Finish with a sprinkle of Italian seasoning or fresh chopped basil.
Oil-free: Skip the oil completely if you’re going for a super light version – they’ll still roast, just a bit drier.
Veggie mix: Toss in some sliced onions or zucchini to roast alongside for a quick vegetable side dish.

🍽️ What to make with roasted bell peppers

Everyday lunches: Roll into Keto Egg Wraps or toss with Gluten-Free Pasta Salad for easy lunchbox upgrades. They’re also great with a bowl of Chicken Ramen for something cozy but quick.
Brunch plates and light bites: Serve alongside Ham and Cheese Frittata, a slice of Sfougato (Greek Crustless Quiche), or go simple with Air Fryer Hard Boiled Eggs and Air Fryer Diced Potatoes.
Veg-packed mains: Add roasted peppers to a Vegan Stir Fry pile them into a Keto Chipotle Bowl with some leafy greens and avocado oil, or toss them on a pizza.
Big flavor dinners: Layer onto Chicken Fajitas, spoon over Carnitas, or swirl through Miso Soup for a savory kick.
Pasta night favorites: Stir into Cottage Cheese Alfredo or mix into Baked Feta Pasta to add color and that soft, smoky sweetness.

❓ Frequently asked questions

Why are my peppers steaming instead of roasting?

This usually means they’re too crowded in the basket. Give them space to breathe so they can roast instead of steam.

Do I need to preheat the air fryer?

No preheating needed – just place the peppers in and start the timer.

Can I roast peppers without any oil?

Yes! They’ll still roast and soften nicely. The skins might not blister as much, but they’ll still have great flavor.

What should I do if they’re cooking unevenly?

Try flipping them halfway through, or rotate the basket if your air fryer heats unevenly. Thinner slices also roast more evenly.

Are air fryer roasted peppers good for meal prep?

Definitely. Roast a batch and keep them in the fridge for quick meals all week – wraps, bowls, pasta, anything.

Can I air fry frozen peppers?

You can, but they won’t char the same way. They’ll be softer and better suited for sauces or blending into soups.

Can I reuse leftover roasted pepper skins for anything?

Yes! If you peel them, toss the skins into homemade sauces or vinaigrettes for a smoky, no-waste flavor boost.

Four air fryer roasted red bell pepper halves on the tray of an air fryer.

😋 More tasty recipes to try

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