Roasting mini peppers in the air fryer is so easy! These sweet peppers take no time to soften and char (either whole or halved) and make a delicious addition to salads, sandwiches, appetizer boards, and more.
I seem to be set on roasting peppers in less-conventional ways (i.e. no gas stove, broiler, or grill). Roasting poblano peppers in the oven has been my go-to method for years, since I lived in an apartment without aforementioned gas stove, grill, or a broiler that wouldn't set off fire alarms.
Here I'm bypassing the oven entirely and roasting mini sweet peppers in the air fryer.
Have you had these little peppers yet? They're really versatile, both easy to crunch on raw for a snack or cooked in a variety of ways. Using them as a vessel for sausage and cheese in these Italian stuffed mini peppers is highly recommended. But one of the simplest ways to cook them is by roasting.
Reasons to Love This Recipe
- Just like with my poblanos, you don't need a gas burner, grill, or functioning broiler. All the roasting here is done in an air fryer.
- The steps couldn't be more straight-forward. Simply rub peppers with oil, set your timer, and flip once.
- Roasted mini peppers have a bunch of delicious uses. Eat them straight-up, slice and use in a variety of recipes, add them to sandwiches, salads or appetizer boards, etc.
- That wonderful charred flavor develops without any seasonings, but these air fryer mini peppers can easily be spiced up however you like.
Note: Mini sweet peppers can often be found in 8-, 16-, or 32-ounce bags in the produce department. A mix of red, orange, and yellow, they're not spicy at all and have a sweeter flavor than bell peppers. This recipe (if you can call it that) for air fryer mini peppers is written for 10 peppers, but can easily be adapted for a smaller or large number.
For Whole Peppers
- Rinse peppers and pat dry. Add them to a bowl and toss well or rub with oil until coated.
- Spray air fryer basket with cooking spray and place the peppers in it in a single layer.
- Air fry at 375°F for 6-7 minutes, flip each pepper over, and air fry for 3-4 minutes more, or until charred to your liking.
For Pepper Halves
- Slice each mini pepper in half lengthwise. You don't have to remove the stem.
- Using a spoon, scrape away the white pith and seeds.
- Rub pepper halves with oil and place them cavity-side up in the air fryer basket.
- Air fry for 10 minutes or so, flipping the pepper halves over about halfway through.
Tips and Tricks
- If halving the peppers for these air fryer mini peppers, start roasting them concavely, with the outer surface facing down. Flip them over for the second half of roasting so that liquid doesn't pool in the center.
- All air fryers have their quirks, so your peppers may take a little longer or shorter to roast. Roast them until they are darkened and charred to your liking.
- As a roasted pepper option on an appetizer board, topping for crostini, etc.
- Sliced and tossed in a green salad or grain bowl
- Sliced open and placed as a flavorful layer on a sandwich or panini (especially good in a peppers and onions grilled cheese)
- Added to a pasta dish, omelette, or scrambled eggs
Frequently Asked Questions
You don't have to remove the skin from mini peppers as it is edible and thinner (less "in the way") than the skin on other pepper varieties. That said, it wrinkles up once the pepper has been roasted, so it's pretty easy to grab and remove if you want.
You can if you like, but it's not necessary. The white pith and small seeds are edible. Unlike other pepper varieties, mini sweet pepper seeds are fewer in number, smaller in size, and much less obtrusive. They're also not spicy, like other pepper seeds are, so leaving them is fine.
Once roasted, let the peppers cool and store them in an air-tight container in the refrigerator for up to 4-5 days.
Yes. Freeze them individually on a sheet pan, then once frozen you can add them all to a container or freezer bag. This extra step prevents them from sticking to one another in a big lump.
Air Fryer Roasted Mini Peppers
- 10 mini sweet peppers
- 1 teaspoon olive oil or cooking oil of your choice
- Seasonings of your choice optional
- If roasting pepper halves, slice each one in half lengthwise (through the stem) so that each half will lie evenly. Scoop out the white pith and seeds and discard. Otherwise leave the peppers whole.
- Add whole peppers (or pepper halves) to a bowl and drizzle in the olive oil. Rub the peppers with the oil until all sides are coated completely. Season with salt, pepper, garlic powder, etc. if you like.
- Spray the air fryer basket with cooking spray and arrange the oil-coated peppers in it in a single layer, leaving a little space between each pepper.
- Set air fryer to 375°F. Air fry for 6-7 minutes (or until you notice a light char on the top surface), then carefully flip each pepper over and air fry again for another 3-4 minutes or so, until roasted to your liking. Whole peppers may take an additional minute or two.
- Oil: In place of olive oil you can use your favorite neutral-flavored cooking oil, such as sunflower, avocado, etc.
- Seasonings: Good options are salt, pepper, garlic powder, and pre-made blends of small-size spices and herbs that won't burn.
- Storage: Store roasted and cooled air fryer mini peppers in an air-tight container in the refrigerator for up to 4-5 days.
- Freezing Instructions: Place roasted peppers in a single layer on a sheet pan and freeze until firm. At this point you can remove them and place all together in an air-tight freezer bag with excess air pressed out in the freezer for several months (or longer).
- Pepper halves: If roasting pepper halves, start air frying them with the cavity facing up. Then when you flip them, liquid won't pool in the center.
- Removing the skin: The skin on mini sweet peppers is edible and isn't too thick or chewy. However if you'd like to remove the skin, it should be fairly easy to pull off in sheets once the peppers are roasted.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.Food Safety and Nutrition Disclaimer