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Air fryer brats and peppers with juicy browned bratwurst sausages, roasted red and green bell peppers, and caramelized edges, served as a quick and flavorful weeknight dinner.
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Air Fryer Brats And Peppers - Quick, Flavorful, and Weeknight-Friendly

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 4–5 uncooked bratwurst sausages (pork, beef, or chicken)
  • 3 bell peppers (any colors), sliced into strips
  • 1 medium yellow or red onion, thinly sliced
  • 1–2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon Italian seasoning (or dried oregano and basil)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for a hint of charred flavor)
  • Salt and black pepper, to taste
  • 4–5 sturdy hot dog or brat buns (optional)
  • Mustard, sauerkraut, or your favorite toppings (optional)
  • Nonstick cooking spray (optional, for the basket)

Instructions

  • Preheat the air fryer to 370–380°F (188–193°C) for 3–5 minutes. A hot basket helps the brats brown well and the peppers start to caramelize faster.
  • Prep the vegetables. In a bowl, toss pepper strips and onion with the olive oil, Italian seasoning, garlic powder, smoked paprika, and a pinch of salt and pepper. Coat evenly.
  • Load the basket. Lightly spray the basket if sticking is a concern. Spread the peppers and onion in an even layer. Nestle the bratwursts on top so they’re not fully buried. Air flow helps them brown.
  • Air fry for 8 minutes. Halfway through, shake the basket or use tongs to toss the peppers slightly. This prevents uneven cooking and helps everything brown.
  • Flip and continue. Turn the brats and cook another 6–8 minutes, until the brats are browned and reach an internal temperature of 160°F (71°C) for pork or beef, or 165°F (74°C) for chicken. Peppers should be tender with a little char at the edges.
  • Toast the buns (optional). Remove the brats and peppers. Place buns in the air fryer for 1–2 minutes at 350°F (177°C) until warm and lightly crisp.
  • Serve. Pile peppers and onions into each bun, top with a brat, and add mustard or sauerkraut. For a bun-free option, slice the brats and serve over the peppers, or plate with rice, quinoa, or roasted potatoes.