Slice the bell peppers and onion into uniform strips so they cook evenly. Prick sausage links a few times with a fork to prevent bursting in the air fryer. Toss peppers and onion with olive oil, oregano, basil, smoked paprika, garlic, salt, and pepper in a bowl.

Preheat to 380°F (193°C) for about 3 minutes to help the sausage skin crisp up and to give the peppers a nice roast.

Place the sausages in a single layer in the air fryer basket. Depending on your basket size, you may need to cook in two batches. Add a single layer of the pepper-onion mix around and between sausages for even airflow.

Air fry at 380°F for 9–12 minutes, flipping once halfway through. Internal temperature should reach 160°F for pork sausage or 165°F for poultry sausage. Remove sausages and let rest.

Tip: If using pre-cooked sausage, reduce time to 5–7 minutes.

After removing sausages, add the peppers back into the basket and air fry at 380°F for 6–10 minutes, shaking or stirring halfway, until the peppers are tender and slightly charred.

Slice sausages on a bias, return them to the basket with peppers for 2 minutes to marry flavors, or warm them together in a skillet with 1 tablespoon balsamic vinegar or marinara for a saucier finish. Garnish with parsley or Parmesan before serving.