Air Fryer Roasted Hatch Peppers Recipe
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.
- 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)
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
