Once you’ve roasted chile peppers and bell peppers in an air fryer, you may never go back to using the oven. The air fryer preheats fast, and its circulating high heat evenly blisters peppers’ skins for a sweet, char-grilled flavor. Here’s how to do it.
1. Core and Seed Raw Peppers
If you’re seeding chile peppers, wear plastic or rubber gloves to protect your skin. Cut away the core of each pepper, then slice it lengthwise down one side. Use a small spoon to carefully scrape away and discard the seeds inside. Seeding before roasting is much easier than doing it after they’re cooked, and it doesn’t affect the final flavor.
2. Air-Fry Peppers Until Skins Are Fully Blistered
Preheat the air fryer to 400°̊F. Using tongs, place whole, seeded chiles in a single layer in the air fryer. The chiles can be close together but shouldn’t touch one another; the hot air…
