You’ll be shocked by how easy it is to make delicious roasted poblano peppers to add to almost any dish for a little extra punch.
You probably already know that I have had a life-long hatred of green bell peppers. The are, in a word, THE WORST. So before you go any further, I’m not advocating you use this method as a replacement for bell peppers ( although you probably COULD ), because green bell peppers are horrible and they make everything taste like a frozen dinner. Green Bell Peppers are not welcomed here.
But poblanos are not green bell peppers. They are something else entirely, and when you roast and peel them, they add a delightful flavor and spiciness to jazz up your every day meals. I put them in tacos and fajitas, but they are also a great addition to change up your every day casseroles, rice, veggies, and even my favorite: Corn Pudding.
This method is so so so simple. It’s really not even a “recipe”, just like, a thing I do in the kitchen a lot that I thought I should share with you. Because I want you to enjoy roasted poblano peppers like I do. Which is to say, often.
I’d love to hear about some of your favorite ways to use roasted poblanos in the comments!
- 4 poblano peppers, rinsed and patted dry
- cooking spray
- aluminum foil
- Set the broiler to high. Line a baking sheet with aluminum foil.
- Place the peppers on the foil lined sheet, and spray with cooking spray.
- Broil for 6 minutes. Flip the peppers, spray again, and broil for another 6 minutes.
- Remove the peppers from the heat, and ( carefully! ) wrap them together in the foil that lined the pan, making a little steam packet. Leave the peppers to steam for at least 10 minutes.
- Open the packet, spray your fingers and hands with cooking spray to protect them from the hot oils of the peppers, and remove the skin from the peppers. Also, remove the stem and the seeds. Discard the skin, stem, and seeds.
- Your peppers are now ready to be used in any dish you'd like.