📝 About This Recipe
Unlock the deep, concentrated sweetness of bell peppers using the rapid circulation of the air fryer, which achieves a perfect smoky char without heating up your entire kitchen. This Mediterranean-inspired preparation transforms humble peppers into silky, vibrant ribbons bathed in a fragrant garlic and oregano oil. Whether served as a sophisticated antipasto or a vibrant side dish, these peppers offer a luxurious texture and a complex flavor profile that rivals traditional wood-fired methods.
🥗 Ingredients
Main Vegetables
- 2 large Red Bell Peppers (firm and shiny)
- 1 large Yellow Bell Peppers (stemmed and seeded)
- 1 large Orange Bell Peppers (cut into 1-inch thick strips)
The Marinade & Aromatics
- 3 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 3 cloves Garlic (thinly sliced into chips)
- 1 teaspoon Dried Oregano (preferably Sicilian or Greek)
- 1 tablespoon Balsamic Glaze (for a sweet-tart finish)
- 1/2 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Red Pepper Flakes (optional for subtle heat)
Garnish & Finishing
- 2 tablespoons Fresh Italian Parsley (finely chopped)
- 1 tablespoon Capers (drained and patted dry)
- 1 pinch Flaky Sea Salt (such as Maldon)
👨🍳 Instructions
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1
Preheat your air fryer to 400°F (200°C) for at least 5 minutes to ensure a hot environment for immediate searing.
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2
Wash the bell peppers thoroughly and dry them completely; moisture on the skin will steam the peppers rather than roast them.
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3
Remove the stems, seeds, and internal white membranes, then slice the peppers into uniform 1-inch wide strips.
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4
In a large mixing bowl, toss the pepper strips with 2 tablespoons of extra virgin olive oil and the kosher salt until every piece is glistening.
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5
Place the peppers into the air fryer basket. It is okay if they overlap slightly, but do not overcrowd the basket more than two layers deep.
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6
Air fry at 400°F for 12-15 minutes. Every 5 minutes, remove the basket and give it a vigorous shake to ensure even browning.
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7
While the peppers cook, prepare the infusion by whisking the remaining 1 tablespoon of olive oil, sliced garlic, oregano, and red pepper flakes in a small bowl.
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8
Check the peppers at the 12-minute mark; they should be softened with visible charred black spots on the skins.
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9
Add the garlic and oregano oil mixture directly over the peppers in the air fryer basket for the final 3 minutes of cooking.
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10
Carefully remove the hot peppers and transfer them back to your mixing bowl while they are still steaming.
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11
Drizzle the balsamic glaze over the warm peppers and toss gently; the heat will help the flavors penetrate the flesh.
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12
Allow the peppers to rest for 5 minutes. This 'sweating' period softens the texture further and creates a natural delicious jus.
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13
Transfer to a serving platter, scatter the fresh parsley and capers over the top, and finish with a sprinkle of flaky sea salt.
💡 Chef's Tips
For the best flavor, use peppers of different colors as they each have varying levels of sweetness. Avoid using aerosol non-stick sprays which can damage air fryer baskets; use a brush or high-quality oil mister instead. If you prefer skinless peppers, place the hot air-fried peppers in a sealed glass bowl for 10 minutes; the steam will loosen the skins for easy peeling. Don't skip the resting period; the juices that collect at the bottom are liquid gold and should be served with the dish. If your garlic chips are browning too fast, tuck them under the peppers during the final minutes of cooking.
🍽️ Serving Suggestions
Serve alongside crusty toasted sourdough bread rubbed with a raw garlic clove. Use as a vibrant topping for a grilled steak or pan-seared chicken breast. Pair with a chilled glass of Sauvignon Blanc or a light Pinot Grigio to cut through the richness of the oil. Layer them into a gourmet panini with fresh mozzarella and basil pesto. Add to a mezze platter with hummus, olives, and warm pita bread.