Rinse and pat dry the bell peppers. Cut off stem, then slice pepper in half starting from the top to bottom. Slice off the pith with the seeds and set aside to continue doing the same with each pepper.
In a large bowl combine the oil, salt, and pepper until well combined.
Place one or two pepper halves into the bowl with the oil mixture and use a spoon or a brush to coat both the inside and outside of the bell pepper half.
Place in the air fryer tray upside down. Repeat until you have enough bell peppers to fit the air fryer’s tray. (Depending on the size of your air fryer you may need to do it in batches.)
Air fry the peppers at 390°F for 8 minutes. Flip the halves over and cook for another 7 minutes. Peppers should be soft and have some browned or blackened spots.
Remove from air fryer and allow to cool before using.
Notes
You can peel away the browned outer layer or leave it on. If using later, you can allow the peppers to come to room temperature then store in a jar or airtight container. Store in the refrigerator until ready to use. As the peppers sit, they’ll release some juices and oil. Leftovers will keep in the refrigerator for 1 week and in the freezer for 2 months.