How to Roast Poblano Peppers

Image of roasted poblano peppers, two whole, one cut in a two different ways (strips, diced).

4.89 from 9 votes

How to Roast Poblano Peppers

Ever wondered how to roast poblano peppers? Keep reading for 4 easy methods: oven, broiler, grill, and stovetop. These methods work for all types of peppers.

Prep Time5

Cook Time35

Additional Time10

Total Time50

Course: How To

Cuisine: American

Servings:

Author: Rachel Gurk

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.

Video

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.

Nutrition

QR Code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

*If you're viewing this on your phone, press and hold the QR code to open in your browser.