The air fryer roasted peppers have a perfect texture! They are not greasy, not fried, they remain soft and juicy even without too much seasoning as they retain all their flavor.
A clever dish as you get a result similar to grilling but in much less time.
In the air fryer, the peppers cook evenly, with the skin puffing and charring, making it easy to remove if you want to peel them.
No oil is needed for cooking so they are much lighter.
Seasoned with fresh parsley which adds freshness to the dish and garlic which releases fragrance and character, enhancing the flavor of the peppers.
Ideal to serve as an appetizer on crostini or bruschetta, mixed with grilled salads, or as a side dish for meat or fish dishes
They are low in calories, suitable for those on a diet, and they are very rich in vitamin C.
I also recommend
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Air Fryer Roasted Peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1 bunch parsley
- 2 cloves garlic
- to taste fine salt
- 2 tablespoons extra virgin olive oil
Tools for Preparing Air Fryer Roasted Peppers
- 1 Air Fryer
- 1 Knife
- 1 Tray
- 1 Cutting Board
- Paper Towels
Steps for Preparing Air Fryer Roasted Peppers
To prepare the delicious air fryer roasted peppers, choose firm peppers with smooth skin and no blemishes and of the same weight as they cook whole.
Wash them thoroughly under running water. Pat them dry with some paper towels
Place them in the basket of the air fryer, I used the easy and convenient air fryer by Philips, lined with parchment paper. Cook for 20 minutes at 392°F, turning them halfway through cooking.
They are ready when the skin is blackened in several spots and they have slightly “wilted”.
Transfer them to a bowl and cover with plastic wrap, or place them in a paper bag.
Let them rest for 10-15 minutes: the steam will naturally separate the skin. Once lukewarm, remove the skin with your hands.Remove the stem and seeds and cut them into strips with a knife on a cutting board. Arrange them on a serving plate and in the meantime, chop the fresh parsley.
Salt and sprinkle with the chopped parsley
Add the garlic cloves and extra virgin olive oil. Mix and combine gently.
Let rest for 15-20 minutes so the flavors blend together.
The roasted peppers are ready to be served and enjoyed!
And enjoy your meal from Barbara!
Preservation
They can be kept in the fridge in an airtight container for 3 days. You can also prepare them in advance, they will be even better.
Suitable for freezing but better without seasoning.
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FAQ (Frequently Asked Questions)
Should they be pierced before cooking?
No. Piercing them would release the juices and dry them out too much.
What benefits do peppers cooked this way have?
Rich in:
vitamin C and antioxidants (if not overcooked)
fiber and minerals
zero cholesterol, very few fats (if you don’t add oil)What can I use instead of garlic?
You can use chili pepper or onion
