Why I’ll Love This Recipe

I love how easy it is to roast Hatch peppers in the air fryer without turning on the oven or using an outdoor grill. I appreciate that the peppers develop a lightly smoky flavor with beautifully blistered skins in just a few minutes. I also enjoy how versatile roasted Hatch peppers are since I can use them in countless recipes throughout the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 fresh Hatch peppers
1 tablespoon olive oil (optional)
½ teaspoon salt (optional)
¼ teaspoon black pepper (optional)

Directions

I wash and thoroughly dry the Hatch peppers.
I lightly brush the peppers with olive oil if I want a deeper roasted finish.
I preheat my air fryer to 390°F (200°C).
I arrange the peppers in a single layer in the air fryer basket, leaving space between them for proper airflow.
I cook the peppers for 10–12 minutes, turning them every 3–4 minutes until the skins are blistered and charred on all sides.
I immediately transfer the roasted peppers to a heat-safe bowl and cover it tightly with a plate or plastic wrap for about 10 minutes to allow the peppers to steam.
I peel away the loosened skins once the peppers have cooled enough to handle.
I remove the stems and seeds if I prefer a milder flavor, then slice or chop the peppers as desired.
I season them with salt and black pepper if I like before serving or storing.

Servings and Timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 12 minutes
Steaming Time: 10 minutes
Total Time: 27 minutes

Variations

I sometimes roast a mix of Hatch peppers and poblano peppers for additional flavor. I also enjoy seasoning the roasted peppers with garlic powder, smoked paprika, or a squeeze of fresh lime juice before serving. When I want a richer dish, I stuff the roasted peppers with cheese or chopped cooked meat before giving them a brief second cook in the air fryer.

Storage/Reheating

I store roasted Hatch peppers in an airtight container in the refrigerator for up to 5 days. I can also freeze the peeled peppers in freezer-safe bags for up to 6 months, making them easy to use whenever I need them. When I want to reheat them, I warm them in the air fryer at 350°F (175°C) for 2–3 minutes or add them directly to hot recipes like soups, stews, or casseroles.

FAQs

Do I have to peel the peppers after roasting?

I usually peel them because the blistered skin can be tough, but I can leave it on if I do not mind the texture.

Are Hatch peppers spicy?

I find that the heat level varies from mild to fairly hot depending on the variety and growing conditions.

Why should I steam the peppers after roasting?

I cover the peppers immediately after roasting because the steam loosens the charred skins, making them much easier to peel.

Can I freeze roasted Hatch peppers?

Yes. I often freeze peeled peppers in portion-sized freezer bags so they are ready to use in future recipes.

What can I make with roasted Hatch peppers?

I enjoy adding them to tacos, burritos, enchiladas, burgers, omelets, sandwiches, pizzas, soups, chili, dips, pasta dishes, and fresh salsa.

Conclusion

I always enjoy making Air Fryer Roasted Hatch Peppers because they are quick, flavorful, and incredibly versatile. I appreciate how the air fryer creates perfectly blistered peppers with very little effort, making them easy to incorporate into countless meals. Whether I use them immediately or freeze them for later, they always add a delicious smoky flavor to my favorite recipes.

Air Fryer Roasted Hatch Peppers Recipe

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These Air Fryer Roasted Hatch Peppers are blistered, smoky, and tender with rich roasted flavor in just minutes. They’re perfect for adding to tacos, burgers, sandwiches, soups, casseroles, and countless other dishes.

Author: Laura
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 6 servings
Category: Side Dish
Method: Air Fry
Cuisine: Southwestern
Diet: Vegan

Ingredients

6 fresh Hatch peppers
1 tablespoon olive oil (optional)
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper (optional)

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Instructions

Wash and thoroughly dry the Hatch peppers.
Lightly brush the peppers with olive oil if desired.
Preheat the air fryer to 390°F (200°C).
Arrange the peppers in a single layer in the air fryer basket, leaving space between them.
Air fry for 10–12 minutes, turning every 3–4 minutes until the skins are blistered and charred on all sides.
Transfer the roasted peppers to a heat-safe bowl and cover tightly with a plate or plastic wrap for about 10 minutes to steam.
Once cool enough to handle, peel away the loosened skins.
Remove the stems and seeds if desired, then slice or chop the peppers.
Season with salt and black pepper if desired, then serve or store for later use.

Notes

Steaming the peppers after roasting makes the skins much easier to peel.
Leave the seeds in for more heat or remove them for a milder flavor.
Season with garlic powder, smoked paprika, or fresh lime juice for additional flavor.
Mix Hatch peppers with poblano peppers for a flavorful variation.
Store roasted peppers in an airtight container in the refrigerator for up to 5 days or freeze for up to 6 months.
Reheat in a 350°F (175°C) air fryer for 2–3 minutes or add directly to hot dishes.

Nutrition

Serving Size: 1 pepper
Calories: 25 kcal
Sugar: 3 g
Sodium: 105 mg
Fat: 2 g
Saturated Fat: 0 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 5 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg