Cut bell peppers into 1.5-2cm / ½-¾ inch strips, toss with oil and salt, then air-fry at 200°C / 400°F for 8 to 10 minutes, shaking halfway. The skins blister and char in spots — that's where the sweet roasted flavour comes from. Whole stuffed peppers take 14-18 min; quartered peppers for charring 12-15.
| Size | Time |
|---|---|
| Strips (1.5-2cm / ½-¾ inch) | 8–10 min |
| Diced (2cm / ¾ inch) | 9–11 min |
| Quartered for charring | 12–15 min |
| Whole stuffed | 14–18 min |
Skins should have blistered, slightly charred patches — that's where flavour concentrates. Flesh is tender but holds its shape; not collapsed or jam-like. Bright colours darken slightly when cooked. Pale, hard peppers mean undercooked; entirely soft peppers mean overcooked.
Bell peppers are about 92% water but contain a fair amount of natural sugar — red peppers especially, since they're fully ripened. The high heat blisters the thin skin, releasing trapped moisture as steam, while the sugars on the surface caramelise. Charred patches aren't burned — they're concentrated sweetness from caramelisation, which is why roasted peppers taste so much sweeter than raw.
Read the science →Not unless you're after a silky texture for puréeing. The skin softens during cooking and is fully edible. For roasted-pepper recipes that call for peeled peppers, char them whole in the air fryer for 14-16 minutes, then steam them in a covered bowl for 10 minutes — the skin slips right off.
Yes — cut off the top, scoop out seeds and ribs, stuff, and air-fry at 200°C / 400°F for 14-18 minutes depending on filling and pepper size. Pre-cook fillings that need full cooking (like raw rice or meat); the pepper itself only needs to soften.
Either too small a cut (they release water faster than they char) or too crowded (steam can't escape). Use larger pieces and a single layer. Pat the peppers dry before tossing with oil if they're freshly washed.
Red, orange, and yellow are sweetest because they're fully ripe. Green peppers are unripened red peppers and have a sharper, more vegetal flavour — they char less sweetly. All four colours work; pick by taste preference.
Cooking times are starting points compiled from authoritative sources and verified against the Renardo Cuisine air fryer testing chart. Your appliance wattage, food thickness, and starting temperature may shift results — always verify protein doneness with an instant-read thermometer.
