Roasted Poblano Peppers
It's easy to make Roasted Poblano Peppers in the oven, on the stove, or on the grill. Learn which method is my favorite and how to use the roasted peppers in recipes, like poblano sauce, stuffed poblano peppers with cheese and stuffed poblano enchiladas!
Ingredients
- 4 large poblano peppers
Instructions
- Preheat the broiler in the oven to high.
- Add the poblano peppers to a foil-lined baking sheet.
- Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler.
- Cook for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.
- Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble.
- Remove the peppers from the oven and immediately transfer them to a plastic zipper bag.
- Seal the bag shut and set aside for 10 minutes.
- After 10 minutes, remove the peppers from the bag and once they're cool to the touch, use your fingers to peel the skin away. Discard the papery skins.
- Remove the stem from the pepper and the seeds inside.
- Keep the peppers whole, slice or dice them, depending on how you’ll be using them in a recipe.
Notes
To roast the peppers on the stove:
Place 1-2 poblano peppers on top of a gas burner on a stovetop.Turn the gas on to high and roast the peppers for 2-3 minutes per side. Use tongs to flip the peppers once they’re black and bubbling on the first side. Continue cooking the peppers on the other side for 2-3 minutes, or until black and bubbling. Follow steps 6-10 above to steam and peel the peppers.
- Place 1-2 poblano peppers on top of a gas burner on a stovetop.Turn the gas on to high and roast the peppers for 2-3 minutes per side. Use tongs to flip the peppers once they’re black and bubbling on the first side.
- Continue cooking the peppers on the other side for 2-3 minutes, or until black and bubbling.
- Follow steps 6-10 above to steam and peel the peppers.
To roast the peppers on a grill:
Preheat a grill to medium-high heat. Place the poblano peppers on the preheated grill and cook for 4-5 minutes, or until the skin is black and bubbling. Flip and continue to cook for an additional 4-5 minutes. Follow steps 6-10 above to steam and peel the peppers.
- Preheat a grill to medium-high heat. Place the poblano peppers on the preheated grill and cook for 4-5 minutes, or until the skin is black and bubbling. Flip and continue to cook for an additional 4-5 minutes.
- Follow steps 6-10 above to steam and peel the peppers.
- Roasted poblano peppers can be stored in an airtight container in the refrigerator for up to 10 days.
- To freeze the peppers, place them in a freezer-safe container, such as a zipper bag or mason jar. Store in the freezer for up to 3 months. Move from the freezer to the refrigerator to thaw and use the peppers in recipes. The roasted peppers can be frozen whole, sliced or diced.
- Instead of a zipper bag, you can also transfer the roasted peppers to a bowl and cover with a lid, plate, or plastic wrap to steam them, before peeling them. Another option is to seal them in a foil packet or paper bag.
- Poblano peppers should always be peeled after roasting. While the skins are safe to eat, once they’ve been roasted, they develop of a papery texture that’s unappealing when added to a recipe, so make sure to always peel the peppers after roasting them.
Nutrition Information
Nutrition Facts
Serving: 4peppers
Amount Per Serving
Calories 24
% Daily Value*
| Calories | 24kcal | 1% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 0.2g | 0% |
| Sodium | 4mg | 0% |
| Potassium | 208mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 440mg | 9% |
| Vitamin C | 96mg | 107% |
| Calcium | 12mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.