Air Fryer Roasted Red Peppers
Sweet red capsicums roasted in the air fryer until tender and lightly charred, then steamed and peeled for a soft, silky texture. An easy basic recipe for salads, pizzas, eggs, frittatas, appetizers and countless other dishes.
Equipment
- Bowl, metal, small
- Bowl, small
- plastic wrap
Ingredients
- 1½ tablespoons olive oil
- 2 large red capsicums tops and bottoms removed, cut along the ribs and seeded
Instructions
- Preheat the air fryer to 200°C for 3 minutes.
- Toss the red capsicum sections with the olive oil in a small bowl.
- Arrange the capsicum sections in the ungreased air fryer basket.
- Air fry for 12 minutes.
- Turn the capsicum sections and cook for another 12 minutes, until tender and roasted.
- Transfer the roasted capsicums to a small metal bowl.
- Cover tightly with plastic wrap and leave to steam for 15 minutes.
- Remove the capsicums from the bowl and peel away and discard the skins.
- Serve immediately or cool for use in other recipes.
Notes & Wine Advice
Serving Suggestions
Use these roasted red peppers as a simple Side Dish or add them to salads, pizzas, sandwiches, devilled eggs and frittatas. They can also be chopped and used as a colourful topping for an Appetizer or incorporated into sauces and dips.Recipe Notes
Do not skip the steaming stage after roasting. Covering the hot peppers for 15 minutes traps steam around the skins and makes them considerably easier to peel. A little blackening on the skins from the Airfryer is perfectly fine because the skins are removed before serving.Different Capsicum Colours
The same Basic recipe can be used with green, yellow, orange, white or purple capsicums. Different colours vary in sweetness and flavour, and combining several colours creates an attractive mixture of roasted Vegetables.Storage Advice
Allow the peeled roasted peppers to cool completely before transferring them to an airtight container. Refrigerate and use within 3 to 4 days. Keep them chilled until needed and use clean utensils when removing portions from the container.Wine Advice
A fresh Sauvignon Blanc works well when the roasted peppers are served in a salad or alongside fresh vegetables. A Pinot Grigio is another suitable choice, particularly when the peppers are served as part of a light Mediterranean-style dish.Nutrition values
Serving: 105 gr | Calories: 85 kcal | koolhydraten: 7 g | Eiwitten: 1 g | Vet: 6 g | Verzadigd vet: 1 g | Natrium: 4 mg | Suiker: 5 g