Air Fryer Peppers and Mushrooms is a delicious and colorful side dish that adds flavor, sizzle, and crunch to your dinner routine. This veggie dish is so versatile – from topping your skirt steak to jazzing up your Air Fryer Cheesesteak Melt – it’s my favorite whip-up meal in minutes with an air fryer.
Ingredients
- 2 Bell peppers I used green and red Bell peppers for this recipe. And two small Jalapenos.
- 8 oz Mushrooms Baby bella, Shitake or white button mushrooms.
- 1 Onion Vidalia onions, yellow or red onions. I love adding onions for an extra kick of flavor! Their crisp, sweet taste enhances the savory notes of the peppers and mushrooms and makes the overall dish truly delectable. Plus, when cooked together, the colors are visually tantalizing and lend a real depth of flavor in one bite.
- 1 tablespoon Extra Virgin Olive oil. Use 1 Tablespoon of Avocado oil or Extra Virgin Olive oil.
- ½ teaspoon Salt and pepper to taste salt and pepper, to taste
- 1 teaspoon Seasoning Seasoning of choice. I used half a teaspoon of Vegeta All-purpose seasoning.
Instructions
- Preheat your air fryer to 390°F (195° Celsius).
- Wash peppers and pat them dry.
- Cut each pepper in half and remove the seeds. Then cut it into 1-inch strips or squares.
- Slice onion in half, then thinly slice into half-circles.
- Rinse mushrooms and pat them dry. Cut each mushroom in half, or into quarters for larger mushrooms.
- In a large bowl add sliced peppers, mushrooms, onions, oil, salt & pepper to taste and season.
- Toss them all together until fully coated.
- Transfer veggies to the air fryer basket/tray, and lay them in a single layer.
- Air fry them for 10 to 15 minutes (toss them every five minutes so that they cook evenly from each side). I did mine for 13 minutes total and the veggies came out charred with gorgeous crispy skin.
- Fry them until their desired color and crispiness.
- When done, the onions should be translucent. Peppers should be golden brown with slightly charred skins. Mushrooms should be dark brown in color, slightly wrinkly on the outside, and juicy on the inside.
Notes
Recipe Tips and Variations
- Use fresh, firm bell peppers and mushrooms that are in season. Avoid over-ripe vegetables, as they may become mushy and won’t hold their shape when air-fried.
- Ensure that peppers and mushrooms are cut into evenly-sized pieces (1-inch slices) so that they cook evenly.
- Don’t overcrowd the basket. Allow the vegetables to have space to cook evenly.
- To change things up
, sprinkle some Parmesan cheese over mushrooms and peppers for an extra savory kick.
- Make them spicy: Add smoked paprika, a little chili powder, or cayenne pepper.
Nutrition
Serving: 1servingCalories: 45kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 203mgPotassium: 202mgFiber: 2gSugar: 3gVitamin A: 1341IUVitamin C: 53mgCalcium: 9mgIron: 0.4mg