How to Roast a Red Pepper in an Air Fryer

Red Peppers Roasted in an Air Fryer
Roast Red Peppers for 22 minutes at 400 degrees in your Air Fryer

One of the first things I wanted to do with my new Cosori air fryer was roast red peppers. Come winter time, going out to the grill to roast a red pepper isn’t super appealing. So typically, I would roast a red pepper carefully over a gas burner

So I was super excited to find out that the air fryer can roast a red pepper as good as a grill and it’s much easier.

Red Peppers in an air fryer before roasting

The first thing to do after washing the peppers is to give them a spritz with some non-stick cooking spray.

I like to do this over the sink so that I don’t get super slippery cooking spray all over areas that don’t need to be super slippery.

Then put them in the fryer basket and cook for 22 minutes at 400 degrees.

Check on them 2 or 3 times and give them a turn so that they cook evenly.

I’ll let them rest for another 10 minutes or so and cool off. Then you can carefully take them to the sink and remove the skins under cold running water.

CAUTION! When you first poke a hole in a roasted red pepper, searing hot steam will escape.

Take off the top stem, remove the seeds and ribs from the inside and squeeze them dry. They’re pretty slippery, so be careful not to drop them in the sink.

That’s it! Roasting red peppers in the air fryer will probably still be my go-to even after outdoor grilling season returns because of the simplicity. The only thing it’s missing is a smokey, woody flavor.

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How to Roast a Red Pepper in an Air Fryer
How to Roast a Red Pepper in an Air Fryer
Prep Time
5 mins
Cook Time
22 mins
Total Time
27 mins

This is one of the most efficient and consistent ways to make roasted red peppers

Servings: 2 Peppers
Author: Tony Bailey
  • 1 Red Pepper
  1. Preheat your Air Fryer for 400 Degrees

  2. Lightly spray the exterior of the peppers with olive oil and place in the basket

  3. Air Fry for 22 minutes at 400 degrees. Give them a one-quarter turn about every 5 minutes so that they char evenly all around

  4. Let them cool before handling. They will be SCALDING hot due to the trapped steam inside. Be very careful when poking them open

  5. Remove the tops and all of the ribs & seeds from the inside after they are cool enough to handle


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