A hot basket helps the skins blister faster and more evenly.

Prep the peppers. Rinse and dry 3–4 red bell peppers thoroughly. Dry skins char better. You can leave them whole or cut them into large, flat panels by slicing around the core and removing seeds and membranes.

Lightly oil and season. Toss the peppers with 1–2 teaspoons olive oil, a pinch of salt, and black pepper.

Oil isn’t mandatory, but it helps with blistering and adds flavor.

Place in the basket, skin side up. For cut peppers, arrange pieces in a single layer, skin facing up. For whole peppers, leave a little space around each one so air circulates well.

Air fry until blistered. Cook for 10–14 minutes, depending on your air fryer and the pepper size. You want charred patches and wrinkled skin.

Whole peppers may need 14–18 minutes. Rotate or flip once halfway if your air fryer has hot spots.

Steam to loosen skins. Transfer the hot peppers to a bowl and cover tightly with a plate or foil for 5–10 minutes. Trapped steam releases the skins so they peel right off.

Peel and slice. Once cool enough to handle, peel off and discard the skins.

Slice the peppers into strips. Remove any stubborn bits of seed or membrane.

Optional marinade. Toss the warm strips with 1 tablespoon olive oil, 1–2 teaspoons vinegar, a small grated garlic clove, and a pinch of salt and red pepper flakes. Let sit for at least 10 minutes to absorb flavor.

Taste and adjust. Add more salt, a crack of black pepper, or a few torn herbs.

If the flavor feels flat, a tiny splash of vinegar brightens everything.

Serve or store. Enjoy right away or pack in an airtight container with a thin layer of olive oil on top for later.