Preheat the air fryer to 380°F (193°C). A preheated basket helps the peppers char and the sausage crisp.

Prep the sausage. If using links, cut them into 1-inch pieces, or leave whole if you prefer serving them in rolls. Plant-based sausages can be sliced into thick rounds to keep them from drying out.

Toss the veggies. In a bowl, combine sliced peppers and onions with olive oil, smoked paprika, garlic powder, salt, pepper, and red pepper flakes if using. Coat evenly.

Load the basket. Add the seasoned peppers and onions to the air fryer basket in an even layer. Scatter the sausage pieces on top. Avoid overpacking; work in two batches if needed for proper browning.

Air fry for 10 minutes. Shake the basket halfway through to promote even cooking and prevent sticking.

Brush with BBQ sauce. After 10 minutes, pause cooking and brush the sausage pieces lightly with BBQ sauce. If you like saucier veggies, add a small drizzle over the peppers too.

Air fry 4–6 more minutes. Cook until the sausage is browned and glossy, and the peppers are tender with charred edges. Whole links may need an extra 2–3 minutes. Internal temp for pork or chicken sausage should reach 165°F (74°C).

Taste and adjust. Add a pinch more salt or a final brush of BBQ sauce if you want a stickier finish.

Serve. Sprinkle with chopped parsley. Serve in toasted rolls, over rice, or alongside a simple salad.