Recipe Overview
Why you’ll love it: Ever wondered how to roast poblano peppers? Keep reading for 4 easy methods: oven, broiler, grill, and stovetop. You can use these methods for any type of pepper.
How long it takes: depends on the method you choose
Equipment you’ll need: baking sheet, plastic wrap or bag
Servings: as many as you want
These methods will work with most peppers, including red bell peppers. I’ve used poblano peppers for illustration. Shiny dark green poblano peppers are firm, slightly smaller than bell peppers, and are readily available in most grocery stores. Poblano peppers are pleasantly spicy but not overwhelmingly hot.
Roasted Poblano Peppers
Lots of ways to use them! Perfect for salads, soups, stuffed (think chile relleno), or to eat unadorned, roasted poblano peppers are just plain delicious. Sweet, smoky, with gentle lingering heat, tender roasted peppers are a must-have in any kitchen. They add tons of flavor and goodness to many recipes. (Be sure to try my blistered shoshito peppers, too!)
Roasting enhances their goodness. You all know how much I like roasted vegetables. Roasting peppers brings out so much sweet flavor because the high heat caramelizes the natural sugar. The flavor is enhanced by the browning/charring/ smoky flavor of the heat source.
Easy to peel! Roasting peppers has an additional benefit: once roasted and steamed, the tough outer skins easily peel off.
How to Roast Poblano Peppers (4 methods)
I’m going to show you four ways to roast poblano peppers. Keep in mind that the same methods can be used to roast other varieties of peppers, including bell peppers.
Wash the peppers thoroughly. For all four methods, wash peppers thoroughly and dry them. They can be left whole (with the stems intact) or halved, if you want to shorten the roasting time. Cut the peppers in half lengthwise, and lay them cut side down on the baking pan. You won’t have to flip them halfway through the cooking time.
Method 1: Roasting poblano peppers in the oven
Advantage: This is the preferred method for roasting larger batches of peppers because you can do several peppers at the same time. Only have a few peppers? Bake them in your toaster oven.
Prep. Preheat oven to 400°F. It’s important that the oven is preheated before you put the peppers in. Failing to do so may cause the peppers to burn on the bottom. Line a baking pan with foil or parchment paper for easy clean up. Place the peppers on the pan and put it in the oven.
Bake. Roast for 35 to 40 minutes, turning once with tongs, or until the outsides are somewhat blackened (or browned) and peppers feel softened.
How can you tell they’re done? You should be able to see the outer layer blistering, cracking, and starting to pull away from the flesh.
Cool. With tongs, remove the peppers from the baking pan and put them into a bowl and cover with plastic wrap or a large plate, anything that contains the steam. You can put them into a plastic bag. Let the peppers cool long enough so that you can handle them, 10 to 15 minutes.
Peel. When the peppers are ready, you should be able to gently pull the stem and seeds right out. If they don’t come out with a gentle tug, carefully cut the pepper in half and remove just the seeds. Use your fingers or a paper towel to rub off the tough outer skin.
Method 2: Roasting poblano peppers using the broiler
Advantage: This method takes less time than baking in the oven but you have to be more watchful, making sure the peppers don’t get too done.
Prep. Position oven rack 6 inches from broiler flame and preheat oven broiler (or toaster oven) to high (500°F). Place whole poblano peppers on a baking sheet (line with foil for easy clean-up).
Broil. Put the pan under the preheated broiler for 10 minutes, flipping once, until all sides are blackened.
Cool. With tongs, remove the peppers from the baking pan and put them into a bowl and cover with plastic wrap or a large plate, anything that contains the steam. You can put them into a plastic bag. Let the peppers cool long enough so that you can handle them, 10 to 15 minutes.
Peel. When the peppers are ready, you should be able to gently pull the stem and seeds right out. If they don’t come out with a gentle tug, carefully cut the pepper in half and remove just the seeds. Use your fingers or a paper towel to rub off the tough outer skin.
Method 3: Roasting poblano peppers on the grill
Advantage: You don’t have to heat up your oven or your house. You can grill the peppers alongside other grilled items.
Prep. With your grill preheated to a high temperature, place poblano peppers directly on grill grates.
Grill. Use tongs to flip pepper occasionally, until the skin blackens and bubbles, 2 to 3 minutes on each side. Don’t allow it to turn white or catch fire.
Cool. With tongs, remove the peppers from the baking pan and put them into a bowl and cover with plastic wrap or a large plate, anything that contains the steam. You can put them into a plastic bag. Let the peppers cool long enough so that you can handle them, 10 to 15 minutes.
Peel. When the peppers are ready, you should be able to gently pull the stem and seeds right out. If they don’t come out with a gentle tug, carefully cut the pepper in half and remove just the seeds. Use your fingers or a paper towel to rub off the tough outer skin.
Method 4: Roasting poblano peppers on a gas stove
Advantage: If you only have one or two peppers to roast, you may want to use your gas stove burner instead of turning on the oven or broiler. It’s fast and easy.
Prep. Protect your stove top from drips with foil around the burner. Be super careful with the open flame!
Cook. Place poblano pepper directly over an open flame, medium heat. Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don’t allow it to turn white or catch fire.
Cool. With tongs, remove the peppers from the baking pan and put them into a bowl and cover with plastic wrap or a large plate, anything that contains the steam. You can put them into a plastic bag. Let the peppers cool long enough so that you can handle them, 10 to 15 minutes.
Peel. When the peppers are ready, you should be able to gently pull the stem and seeds right out.If they don’t come out with a gentle tug, carefully cut the pepper in half and remove just the seeds. Use your fingers or a paper towel to rub off the tough outer skin.
How To Use Roasted Peppers
Try poblano queso dip, it’s so creamy and delicious! You’ll find that it disappears quickly at parties and get-togethers. We love to make chile relleno soup, with all the deliciousness of cheesy stuffed poblano peppers in a wonderful soup. Another one of my favorites is this southwestern farro salad with roasted poblanos, sweet potatoes, black beans, and corn. So good!
Refrigerate: Once cooled and peeled, roasted peppers of any kind can be stored in an airtight container or bag for up to 5 days.
Freeze: Pop the roasted peppers into a freezer-safe container and store them in your freezer for 10 to 12 months. For best results, thaw overnight in the fridge. They can also be canned but that’s a post for another day!
More How To's
How to Roast Poblano Peppers
Ingredients
- 1 poblano pepper (see note)
Instructions
Roast in Oven (preferred method for larger batches)
- Preheat oven to 400ºF. Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and roast for 35 to 40 minutes or until skins are blackened, flipping once.
- Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10 to 15 minutes.
- When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. Remove stems and seeds, if desired.
Broiler
- Position oven rack 6 inches from broiler flame and preheat oven broiler to high.
- Place whole poblano peppers on a baking sheet (line with foil for easy clean-up) and broil for 10 minutes, flipping once, until all sides are blackened. Keep a close eye on them to make sure they don't burn.
- Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10 to 15 minutes.
- When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
Grill
- With grill heated to a high temperature, place poblano pepper directly on grill grates.
- Use tongs to flip pepper occasionally, until the skin blackens and bubbles (3 to 4 minutes on each side). Don’t allow it to turn white or catch fire.
- Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10 to 15 minutes.
- When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
Gas Stovetop
- Place poblano pepper directly over an open flame.
- Use tongs to flip pepper occasionally, until the skin blackens and bubbles. Don’t allow it to turn white or catch fire.
- Place peppers in a plastic bag, or a bowl covered with plastic wrap and let cool for 10 to 15 minutes.
- When cool enough to handle, peel off skins using your hands or a paper towel. Discard skin. If desired for recipe, remove stems and seeds.
Notes
- Peppers: This recipe works for larger, thick-fleshed peppers, such as poblano and bell peppers (any color). Smaller peppers can be roasted but will be more difficult to peel. Simply eat them with the peel on (try blistered shishito peppers). You can do as many peppers as you like. It’s a great way to preserve peppers if you happen to have a lot of them.
- Halve if desired: If you don’t need the roasted poblano peppers whole, you can cut them in half lengthwise prior to roasting or broiling in the oven to cut the roasting time in half and eliminate the need to flip them over. Place them cut side down on a foil-lined baking sheet for easy clean-up.
- Pro tip: If the skin doesn’t peel off easily, the peppers probably needed a little more time roasting or steaming. Don’t worry if you don’t get every shred of skin off. The skin is edible but sometimes can be a little tough.
- Storage: Once cooled and peeled, roasted peppers of any kind can be refrigerated in a covered container for up to 5 days. To freeze, transfer the roasted peppers to a freezer-safe container or small freezer cubes; they’ll keep for 10 to 12 months. For best results, thaw overnight in the fridge.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I use these to make chile relleno. I can’t have flour – I’m highly allergic. So I roast poblano halves for 20 minutes or so after brushing them with lemon olive oil. When they get tender but not done, I add slices of pepper jack cheese and sprinkle with chopped spinach and chopped onions and roast for another ten minutes. Then, I sprinkle with shredded greyere and cheddar cheeses and finish roasting until the cheeses are bubbly. This is delicious served over shredded lettuce with corn chips, or brown rice and black beans. You don’t miss the wheat. You could add beef or chicken if you like, but this is my favorite meal of the moment even without the meat. It’s like enchiladas!
Sounds delicious!
There’s another way. We use a hot skillet and turn regularly till all charred then bag, deskin and rinse.
Thanks for sharing!
Last two times it’s been hard to peel off all skin. Maybe it’s not even necessary to peel it all off? I did 7 peppers and roasted in oven for 45 minutes(5 minutes longer). Then put them in ziplock baggie for 15. It did seem like the lady ones were easier than the first ones. I think the easiest was when I sliced them open first then roasted. Any suggestions?
The peel isn’t going to hurt you, it’s only a textural thing, so it’s definitely okay if it doesn’t all come off. It could be that they weren’t quite as roasted as the first time you did it, or you didn’t leave them in the ziplock long enough? I do think slicing them in half first helps a little because they roast more evenly that way.
Man!!! I never saw your response!!! But thank you so much! I’m putting some in the oven right now !!!!
Oh shoot, I’m sorry! Glad you saw it eventually, though!
Excellent instructions. I love this site!
Ahhh this makes my day! Thank you so much!
After the skin is removed and seeded how do you recommend we freeze them.
I would probably flash freeze these on parchment paper and then put them in a freezer safe container. You could also chop them up and put them in ice cube trays and then transfer them to a container.
Very thorough…
Thank you! That’s what we were going for.
I’m excited to see all the different methods listed but the direction are not numbered correctly. It was confusing at 1st. I feel like each method should be started over with the directions at 1. It felt like it was a big continuous direction.
Thanks for pointing that out!
Delicious, no changes in recipe.
Never drink water when eating super spicy food always have milk handy to drink.
Yes, for sure! I’ve also heard beer is good with spicy food. ;)
All methods work great!
Thanks Paula!
I’ve only done it one–in the oven–but it was easy.
Yup, it’s very easy!
I just remodeled my kitchen and have a convection/steam oven. Do you think it would work to remove the skin?
I haven’t tried that – it works really well to just cover them up and let them steam in a bowl. They have to cool down a little before you handle them, anyways.