This May Be the Fastest Way to Roast Peppers.
Usually (although it takes a long time) roast peppers in the oven, on the grill and in a cast-iron skillet. We’re so desperate to get that charred rind that it’s even become normal to just slap whole peppers on gas burners to cook over an open fire. Luckily, there’s an easier, cleaner, and faster way to fry peppers: toss them in a deep fryer.
Frankly, I’m thankful I stopped bubbling peppers on gas burners—I always end up with bits of pepper skin stuck to the grate. Deep frying peppers (I think I’ll call it air frying) is the easiest way to quickly char and bring out all their natural flavors without adding anything.
To start your pepper party, preheat your air fryer to 400°F on “air fry” mode. Put the whole peppers – stems, seeds and everything – in the basket, no oil or seasoning is needed. You can put as many as you can fit. Cook for five minutes, then open the fryer and use tongs to check the peppers, lifting and turning each one to ensure even cooking. Continue cooking, checking the peppers every two minutes and turning them until they are evenly cooked and charred.
To quickly roast peppers, you will need one of these beauties:
- Bella Pro Digital Deep Fryer
- Instant Vortex Pro with Rotisserie
- Instant Vortex Plus with window basket
I toasted a couple of Anaheim chilies in the deep fryer, and after a couple of checks, they were quite softened and charred. All in all, it took about seven minutes to get the peppers evenly roasted, which is a fraction of the time it would normally take in an oven or even on a stovetop over an open fire. This frying method works in both fryer options (with a door or with a basket), but I think it’s a little easier to rotate the peppers in the basket model.
Any pepper will roast well with this technique – bell pepper, hatching chili, poblano – just be sure to check the pepper a couple of minutes early if it’s much smaller than a medium bell pepper or particularly thin. After cooking, let the peppers cool, then pull the stalk. Often all this is pulled out entirely along with the seeded rib. If it isn’t, use a paring knife to easily cut out that part. Slice soft roasted peppers along with the charred skins and use them in soups, salads, sauces and sauces.