Name: Roast Poblano Peppers – 4 methods
Prep time: 5 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 1 poblano pepper (see note)

At a glance

What stands out: Ever wondered how to roast poblano peppers? Keep reading for 4 straightforward 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

Sliced roasted poblano peppers on a wooden cutting board next to a knife.

These methods will work with most peppers, including red bell peppers. We'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.

Raw Poblano Peppers

Roasted Poblano Peppers

Lots of ways to use them! Reliable for salads, soups, stuffed (think chile relleno), or to eat unadorned, roasted poblano peppers are just plain rich. 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 our blistered shoshito peppers, too!)

Roasting enhances their goodness. You all know how much we 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.

Straightforward to peel! Roasting peppers has an additional benefit: once roasted and steamed, the tough outer skins easily peel off.

Three roasted poblano peppers on a wooden cutting board.

Roasted Poblanos, before peeling

How to Roast Poblano Peppers (4 methods)

We're 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 straightforward 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.

Roasted poblano peppers after peeling.

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 straightforward clean-up).

Broil. Put the pan under the preheated broiler for 10 minutes, flipping once, until all sides are blackened.

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.

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 straightforward.

Prep. Protect your stove top from drips with foil around the burner. Be 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.

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 rich! 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 our favorites is this southwestern farro salad with roasted poblanos, sweet potatoes, black beans, and corn. So good!

Keeping leftovers

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!

Roasted poblano, peeled and cut open.

Yield: 1
Prep: 5 minutes
Cook: 35 minutes
Total: 50 minutes

Ingredients

1 poblano pepper (see note)

Method

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.
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.
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.

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 straightforward 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.