Instructions

• Preheat the air fryer to 400°F.
• Decide whether to cook the peppers sliced or whole. If slicing, cut the 1 pound of bell peppers or chilies into 1/2-inch slices. If cooking whole, leave them intact.
• If using sliced peppers: place the slices in a large bowl, add the 1 tablespoon olive oil, and season with salt and freshly ground pepper to taste. Toss to coat evenly. Arrange the slices in a single layer in the air fryer basket; work in batches if needed so pieces are not crowded.
• Air fry the sliced peppers at 400°F for 10 to 12 minutes, until they are fork-tender and the edges are browned. Shake the basket or turn the peppers once about halfway through cooking for even browning.
• If using whole peppers: place the whole peppers directly in the air fryer basket (do not add the olive oil or seasonings). Cook at 400°F for about 10 to 15 minutes, turning once halfway through, until the skin is charred and blistered but not completely ash-white.
• For whole peppers, transfer them to a bowl and cover tightly with plastic wrap. Let them sit about 10 minutes so the steam loosens the skin and the peppers cool enough to handle.
• Using gloves or a clean kitchen towel, carefully rub off and discard the blackened skin. Leave or remove the stem and seeds according to your recipe or preference.