Roasting peppers can be a lot of pfaffing about but it doesn’t need to be with a hot air fryer. This recipe is for both paddle-type or basket-type fryers.
You can serve these as-is as a side dish with grilled meats, etc, or, freeze in small bags for tossing into pasta sauces, stews, casseroles, chilled salads, etc.
First the recipe, then the discussion.
Yield: 6 cups / 1 kg / 2 lbs
Air roasted peppers
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon Maggi seasoning sauce
- 1 onion (small)
- 12 bell peppers
Instructions
- Put olive oil and maggi in Actifry pan.
- Peel and slice onion; add to pan.
- Wash, cut, stem, seed and slice the peppers. Add to pan.
- Cook for about 25 minutes.
Notes
2. Peel and slice onion; add to bowl.
3. Use only 6 bell peppers. Wash, cut, stem, seed and slice the peppers. Add to bowl. Mix all with your hands.
4. Put in air fryer basket. Cook for 15 minutes at 160 C (320 F).
5. Dump basket into your stirring bowl. Stir. Put back into air fryer for a final 5 to 10 minutes.
Nutrition
This recipe is easy enough to cook — the work is in the prep; there’s a fair bit of seeding and chopping with the peppers. Just turn the radio to a channel you like.
I know that right off the bat the question of peeling the peppers is going to come up. In this recipe, I do fish out and discard any pieces of skin that happen to come off and curl themselves up into tight, tough curls, but otherwise… it’s your call. After the peppers are cooked and cooled, you may certainly go at them more; it should be quite easy.
Use whatever varieties and mix of peppers that seems best to you or is on sale, really. I conceived this as being directions for ‘sweet’ (as opposed to ‘hot’) peppers, but if you want to sneak a few hot ones in too, hey.
I like to get rid of all the seeds. There’s no great hidden stores of protein or other nutrition in them, and they just get stuck in your teeth.
After you’ve cut the peppers open, scoop out with your hands or scrape away with a paring knife all the seeds that you can, then give the pepper pieces a rinse under the tap to wash the few remaining stubborn ones away.
You can see how the 12 bell peppers will just fit into a 1.5 kg size Actifry bowl.
It’s a lil full, to be sure, but the machine will manage, because the peppers are light and they have so much water in them that they will start to shrink down fast.
I would just stand-by for the first 3 or 4 minutes in case a pepper that is still firm causes the paddle to stick.
Above you see the peppers pretty much done. Not much left of that huge full pan, eh?
I know a dozen bell peppers seemed like a lot to start with, but they shrink down to less than half size in volume.
Nutrition
Makes 1 kg / 2.2 lbs / 6 cups.
There are 10 x 100 g (2/3 cup / 3 oz) ** servings in the recipe.
Each serving (100 g / 2/3 cup / 3 oz ) is 61 calories OR 1 Weight Watchers PointsPlus®. (The recipe has 10 ww points in total.)
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by hotairfrying.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Actifry™ is a registered trademark of SEB, France.
* Airfryer™ is a registered trademark of Koninklijke Philips N.V.
** In cups and oz, it’s actually more like 5/8ths a cup and 3.5 oz, but who can measure that in a kitchen on the fly, and besides, the resulting recipe yield in cups and weight will vary anyway by variety of pepper used, the growing seasons, phase of the moon, etc. Close enough.
Thanks for sharing!
I’m having problems with cooking onions other veggies in Actifry. They always turn out to be crunchy and kind of undercooked even after 40 min of cooking. Is there a way to make them cook better? Thanks much
One of the things we love most about the Actifry® is cooking vegetables. A few tricks that we have learned, after a few false starts are:
1) Always heat the fat that you are using first — about 2 minutes minimum. When you throw your onions in, they should sizzle like they would do in a pan on the stove. Duck or goose fat works the best, but this trick works with vegetable and olive oils as well.
2) When you are doing more than just onions, you need to think about how long each vegetable will take. For example, onions first, then add sweet bell peppers after 5 minutes, mushrooms after that, etc. Generally to do a good mixed vegetable stir fry, you add ingredients in increments based on how long, or how well cooked, you want them to be. Do not add all at once.
3) Another trick for just onions is to add a splash (about a tbsp) of balsamic vinegar after you have done the first 5 minutes of cooking after adding to the hot oil. This gives your onions a really nice glaze and wonderful deep flavour.
4) Another trick is adding a splash of wine once you have your “longer to cook” vegetables added. This helps soften the existing vegetables and brings a great taste those vegetables that need less time.
Overall, we usually spend about 25 minutes or so for onions, and depending on the variety of additional vegetables it can take up to 30 to 35 minutes.
I’m going to char some red bell peppers and onion to make a sauce for swordfish. I’m going to cut up 2 red bells, an onion, marinade them in some balsemic vinegar and then put them in a blender. Then I take the pepper sauce, see if it needs thinning, if not, fill an oversized ice cube tray with the sauce, freeze it for later use. Love it to be available when I need a sauce. Might try your suggestion of Worcestershire sauce or Liquid smoke! I’ve done this before, but not in an air fryer, so thanks for the tips.