Quick, colorful, and full of flavor. The air fryer makes it easy to turn everyday vegetables into a flavorful addition to dinner. Peppers and onions become tender and lightly browned in minutes, with no need to heat the oven or stand over a skillet.

Use them in tacos and fajitas, tuck them into sandwiches, or serve them alongside your favorite main dish. Once you know the basic method, you can adapt it to plenty of other vegetables, too.

Start with Peppers and Onions

For a small batch, use 2 bell peppers and 1 medium onion. A poblano can stand in for one of the bell peppers if you want a little more depth and a mild kick.

Prepare and Air-Fry the Vegetables

1. Prepare the vegetables. Remove the stems and seeds from the peppers. Slice the peppers and onion into strips about ½ inch wide.

2. Season the vegetables. Toss with 1 to 2 teaspoons of olive oil, a pinch of salt, and freshly ground black pepper. Add other seasonings if you like.

3. Arrange in the basket. Preheat the air fryer to 375°F if your model recommends it. Spread the vegetables loosely in the basket; a little overlap is fine, but avoid packing them in.

4. Air-fry until tender. Air-fry for 10 to 15 minutes, shaking the basket or stirring halfway through. Check early and cook until the vegetables are as tender and browned as you like. Work in batches if necessary.

Air fryers vary, and thicker pieces may take longer. For softer vegetables with more color, add a few minutes and check often. If the edges are browning too quickly, lower the temperature slightly.

Tips for Better Browning

• Cut evenly. Similar-size pieces cook at a more consistent pace.
• Use just enough oil. A light coating helps the seasonings stick and encourages browning without making the vegetables greasy.
• Give them room. An overcrowded basket traps moisture and can leave vegetables soft instead of browned.
• Shake or stir. Moving the vegetables halfway through helps expose more surfaces to the circulating hot air.
• Watch delicate additions. Fresh minced garlic and sugary sauces can burn quickly. Add garlic near the end and toss with sauces after cooking.

Try Other Vegetables

Zucchini, mushrooms, broccoli, cauliflower, green beans, and Brussels sprouts are all good candidates for the air fryer. Cut them into bite-size pieces and toss lightly with oil and seasonings. Start checking tender vegetables such as zucchini and mushrooms early; denser vegetables may need more time.

When mixing vegetables, choose ones with similar cooking times, add quicker-cooking vegetables partway through, or cook them separately. The goal is a tender center and the browned edges you enjoy.

Season Them Your Way

Keep it simple with salt and pepper, or try a sprinkle of smoked paprika and cumin for tacos and fajitas. Italian seasoning works well for sandwiches and pasta. Finish with a squeeze of lime or lemon, fresh herbs, or a little grated Parmesan after cooking.

Ways to Serve Them

• Tacos and fajitas: Add peppers and onions to shrimp, chicken, or steak tacos and fajitas.
• Sandwiches and wraps: Pile them onto sandwiches, wraps, or quesadillas.
• Bowls and breakfasts: Stir them into rice, pasta, scrambled eggs, or a grain bowl.
• Easy side dish: Serve them as a colorful side dish with grilled or roasted meats.

Cook’s Tip: Sliced peppers cooked this way become tender with browned edges, but they won’t have quite the same deeply blistered skin as whole peppers roasted for peeling.