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No peeling, cutting, or seeding needed for these bite-size poppers. A drizzle of olive oil and dash of seasoning will transform a bag of mini bell peppers into a deliciously easy side dish or appetizer. (Oven option included.)

Air Fryer Mini Peppers

5 from 2 votes
Add color and flavor to your side dish game with these super speedy mini bell peppers. A vibrant addition to any dinner plate, the bite-size peppers will also add visual appeal to a charcuterie board. Simply serve in a small bowl at room temperature.
Servings:  2 to 4 servings
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Prep Time 2 minutes
Cook Time 12 minutes
Total Time 14 minutes

Ingredients
 

  • 16 ounces mini peppers (look for a bag of multi-colored peppers in the produce aisle)
  • 1½ teaspoons (7ml) olive oil*
  • ½ teaspoon kosher salt
  • ¼ teaspoon each black pepper and smoked paprika**

Instructions

  1. If using the air fryer, you will cook at 400℉, but there is no need to preheat. If using the oven, place a rack nearest the broiler (about 4-5 inches away), preheat to 425℉, and lightly grease or spray a rimmed baking sheet. 
  2. In a medium or large bowl, mix the whole mini peppers with the oil, salt, pepper, and smoked paprika. (There is no need to cut and seed. The seeds in these peppers are minimal, edible, and hardly noticeable once cooked. The stem will pull off easily and can even be used as a handle.)
  3. Arrange the seasoned mini peppers in a single layer on the prepared baking sheet or in the basket of your air fryer.
  4. If using an air fryer, cook for 10 to 12 minutes, give or take a minute or two, depending on model, or until the peppers are tender and lightly charred in spots.
  5. If cooking in the oven, roast on the top rack until tender and lightly charred in spots, about 15 minutes, give or take a few depending on oven.

Notes

*A light touch: You want just enough oil for the seasonings to stick. As an alternative to tossing with oil, you may very lightly spritz the peppers with olive or avocado oil spray.
**No smoked paprika? Feel free to omit. Simply seasoned with salt and pepper, these peppers taste great. Or you could use other spices like garlic powder, onion powder, dried oregano, and/or a pinch of cayenne pepper.
Add an Italian twist: Add ½ teaspoon of dried oregano or Italian seasoning and toss with 2 tablespoons finely grated Parmesan cheese. You could also lightly drizzle the cooked peppers with a syrupy balsamic vinegar.
The recipe may easily be doubled. Just be sure to roast in an even layer. If using an air fryer, this will mean cooking in two batches.
Enjoy a little heat? These colorful bite-size poppers are not spicy, although I have used this method for hot peppers like jalapeños. The walls of these peppers tend to be thicker, so if trying, you will likely need to cook them a little longer.
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