Last Updated on
You’ll be shocked by how easy it is to roast 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 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.
Bell Peppers are not welcomed here.
We’re talking only about how to roast poblano peppers and other non-green bell pepper peppers.
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.
The poblano pepper recipes are endless!
Do poblano peppers need to be peeled?
I prefer them that way. I am not meticulous about it though – I do enjoy some of the smoky flavor from leaving just a little bit of the peel on. I find myself usually leaving about 10% of the peel on.
This method for how to roast peppers 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.
Keep scrolling for how to roast poblano peppers!
I’d love to hear about some of your favorite ways to use roasted poblanos in the comments! Do you have any tricks and tips for how to roast peppers?
Roasted Poblano Peppers
- 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.