Directions 7 steps | 30 Minutes
To roast in the oven, preheat the oven to 425°F. Line a baking sheet with aluminum foil. Wash and dry the poblano peppers. Make sure the peppers are firm and free of bruises and soft spots.
![Roasted Poblano Peppers - Two Ways Recipe: To roast in the oven, preheat the oven to 425°F.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737281/recipes/Roasted-Poblano-Peppers-3_6282c4ffae982.jpg)
Slice off the stem and slice the poblano pepper lengthwise. Remove the seeds.
![Roasted Poblano Peppers - Two Ways Recipe: Slice off the stem and slice the poblano pepper lengthwise.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737314/recipes/Roasted-Poblano-Peppers-6_6282c52113faa.jpg)
Place the peppers, skin side up on the prepared baking sheet.
![Roasted Poblano Peppers - Two Ways Recipe: Place the peppers, skin side up on the prepared baking sheet.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737313/recipes/Roasted-Poblano-Peppers-7_6282c51f9c139.jpg)
Bake, rotating the pan halfway, for 20-30 minutes or until the skin is blackened and blistered
![Roasted Poblano Peppers - Two Ways Recipe: Bake, rotating the pan halfway, for 20-30 minutes or until the skin is blackened and blistered](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737331/recipes/Roasted-Poblano-Peppers-8_6282c531a7e8a.jpg)
Remove the peppers from the oven and immediately place them under a bowl. Let the peppers steam and soften for about 5-7 minutes. (See notes 1.)
![Roasted Poblano Peppers - Two Ways Recipe: Remove the peppers from the oven and immediately place them under a bowl.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737367/recipes/Roasted-Poblano-Peppers-9_6282c555c17bc.jpg)
Remove the bowl and rub off the blacked skin.
![Roasted Poblano Peppers - Two Ways Recipe: Remove the bowl and rub off the blacked skin.](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737380/recipes/Roasted-Poblano-Peppers-11_6282c5628dcaf.jpg)
Use as desired or season with salt and pepper and enjoy! (See Notes 2 for the stovetop method.)
![Roasted Poblano Peppers - Two Ways Recipe: Use as desired or season with salt and pepper and enjoy!](https://res.cloudinary.com/hz3gmuqw6/image/upload/c_fill,w_941,f_auto,q_10/v1652737451/recipes/Roasted-Poblano-Peppers-16_6282c5a95ffaa.jpg)
Notes:
- Flipping a bowl over the roasted peppers steams them without using plastic wrap. If you do not have a bowl large enough to cover the peppers, you can place the peppers in a bowl and cover it with plastic wrap to steam.
- To roast over an open flame:
- Wash and dry the poblano peppers. Make sure the peppers are firm and free of bruises and soft spots.
- Turn the heat on a gas stovetop to high. Using a pair of metal tongs, place the poblano peppers directly over the flame.
- Flip the peppers occasionally until the entire pepper is blackened and blistered.
- Place the blackened peppers on a cutting board and cover it with a bowl. Let it steam and soften for about 5-7 minutes.
- Remove the bowl and rub off the blackened skin. Remove the stem, cut along the side and discard the seeds.
- Use as desired. Enjoy!
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