Ingredients

The following ingredients have 4 Servings
  • 4 bell peppers (use a variety of colors)
  • 2 tablespoons extra virgin olive oil (divided)
  • 2 tablespoons balsamic vinegar (divided)
  • 1 ½ tablespoons capers
  • 2 tablespoons thinly sliced basil leaves
  • 2 tablespoons crumbled feta cheese

Instruction

  • Preheat the air fryer to 400˚F.
  • Prep the peppers. Stand the pepper up, so that it sits on a work surface, with the stem facing up. Look at one of the lobes curving outward, and using a sharp chef's knife, slice the lobe off along the indented veins. Continue this all around the pepper. When you're done, all you'll be left with are the stem and seeds that are attached to a central pith. Discard the seeds and stem, and trim any remaining white pith from the pepper lobes. Slice the pepper lobes to the size you want. For an appetizer, it's nice to keep the lobe shape as it's easier for scooping up dips and salsas.This can all be done in under 1 minute. Promise.
  • Air fry. Toss the peppers with 1 tablespoon each of olive oil and balsamic vinegar. Lightly salt and pepper if desired. Roast in the air fryer for 10 minutes, or until the edges are slightly charred. If you plan to use the peppers for scooping dips and salsas, be careful not to air fry too long, or the peppers will be too limp.
  • Finish. Arrange the peppers on a serving platter and drizzle with the remaining olive oil and balsamic vinegar. Scatter the capers over the top, followed by the thinly sliced basil (see the notes for tips on slicing basil) and feta.
  • Serve. Serve at room temperature.