How to Roast Poblano Peppers

4.89 from 9 votes

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

Prep Time5

Cook Time35

Additional Time10

Total Time50

Course: How To

Cuisine: American

Servings:

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 10to 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.

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.
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.

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.

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.

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.

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