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    Home » Recipes » How-To

    How to Roast Poblano Peppers in the Oven

    Published: Jun 28, 2018 · Modified: Sep 24, 2018 by Alyssa · This post may contain affiliate links.

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    Learn how to roast poblano peppers in the oven (psst -- it's not hard!). Just a little bit of olive oil and a baking sheet are all you need to make roasted peppers year-round and in any kind of stove. These are so great in tacos and on sandwiches!

    A roasted poblano pepper on a baking sheet.

    Roasted peppers are one of those foods that I can eat by the bowlful. Roasting them mellows their flavors and gives them the BEST charred exterior, making them a wonderful addition to a ton of savory recipes.

    Or you can be like me and eat slice after slice as-is. Such is the story with me and roasted red peppers. I have a hard to resisting their siren song and not snacking on them straight up, which makes it a bit difficult to reserve some for delicious things like Italian sausage quesadillas.

    YUM.

    A raw poblano pepper and a glass olive oil dispenser on a marble tray.

    Today though is all about the poblano pepper. When I read recipes by chefs that include peppers, I'll cross my fingers as I go through the ingredient list hoping that there aren't any far-flung varieties included. While I'm certainly lucky to have several different grocery chains close by, I wouldn't bet money on finding much more than the usual bell/jalapeno/habanero range.

    Scotch bonnet? Piri piri? Cherry peppers? I wish.

    Luckily though poblano peppers are pretty prevalent across the board! They're not a spicy pepper (much less spicy than a habanero in fact), so don't worry about that if you're sensitive to heat. Instead they bring a meatiness and slightly smoky flavor to recipes that you wouldn't get with, say, a raw poblano or green bell pepper.

    An oil-rubbed poblano pepper on a baking sheet.

    There are a few different ways to roast poblano peppers, but I wanted to stick with what might be the most accessible - oven roasting. While you can also roast them on a grill or stick them on a gas stove burner, oven roasting is an easy year-round method and doesn't shut out electric stove owners (like me!).

    For starters, high heat is a must. We're heating the oven to 425°F here.

    The rest is pretty simple: rub poblano peppers with oil, place on a baking sheet, and roast on all sides until they develop that beautiful charred surface.

    A roasted poblano pepper on a plate with the skin removed.

    Tip to Easily Peel the Skin

    Once the poblano pepper has roasted, place it in a heat-safe bowl and cover it with plastic wrap or a dish towel. This traps the steam in the bowl and makes it SO easy to remove in just a few seconds.

    From there, slice off the top of the poblano and to remove the stem and seeds. Even though poblano peppers aren't super spicy, I always use disposable gloves (something powder-free and affordable like these <-- affiliate link) when I'm slicing and dicing them. Better safe than sorry, right? I wear contact lenses and I don't even want to imagine putting my fingers near my eyeballs afterwards.

    I also use disposable gloves when I make meatballs because I prefer mixing everything with my hands. They come in handy in more ways than just cleaning!

    A roasted poblano pepper sliced and deseeded to lay flat on a plate.

    What recipes should I make with roasted poblano peppers?

    The sky's the limit! I've used them in amazing grilled cheeses (any grilled cheese will do, but this sourdough havarti grilled cheese with peppers and onions specifically) and love them in tacos. Speaking of, strips of roasted poblanos would be the perfect addition to grilled carne asada tacos or a hearty southwestern frittata with potato and beef.

    Blending two of them into salsa verde adds a wonderful smokiness to an easy homemade blender salsa. You can find that recipe in this DIY salsa bar post.

    Recipe notes:
    • For simplicity's sake, the recipe as written below is for one poblano pepper. It can easily be increased for multiple peppers. Unused roasted poblano pepper portions can be refrigerated for several days.
    A roasted poblano pepper on a baking sheet.

    How to Roast Poblano Peppers in the Oven

    Learn how to roast poblano peppers in the oven (psst -- it's not hard!). Just a little bit of olive oil and a baking sheet are all you need to make roasted peppers year-round and in any kind of stove.
    4.78 from 40 votes
    Print Pin Rate
    Course: Ingredient
    Cuisine: Southwestern
    Prep Time: 6 minutes
    Cook Time: 24 minutes
    Resting Time: 10 minutes
    Total Time: 40 minutes
    Servings: 3 (estimated)
    Calories: 12kcal
    Author: Alyssa

    Ingredients

    • 1 poblano pepper
    • Olive oil, for brushing
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425°F. Rub all sides of the poblano pepper generously with oil and place on a baking sheet.
    • Roast for 6-8 minutes on each of the three sides by carefully turning pepper over with tongs, until the skin is charred and blistered evenly around. Continue roasting for extra time as needed until all sides are well charred/blistered, as this will help the skin come off easier in the next step.
    • Place roasted poblano pepper in a heat-proof bowl and cover the top with a dish towel or plastic wrap. Let the pepper sit for 10-15 minutes, at which point the pepper will be deflated and the skin will appear shriveled and easily slide off.
    • Once the skin is removed, slice off the very top of the pepper to remove the stem. Scoop out and discard the seeds. Slice and use the roasted and peeled poblano peppers in your favorite recipes.

    Nutrition

    Calories: 12kcal | Carbohydrates: 1g | Fat: 0.8g | Potassium: 38mg | Fiber: 1g
    Tried this Recipe?Tag @mysequinedlife - I love to see what you're making!

    Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

    Food Safety and Nutrition Disclaimer
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    Reader Interactions

    Comments

    1. Becky Billings says

      November 02, 2020 at 11:23 am

      I cut out the stem and slice down one side to get all the seeds before roasting. They don't seem to fall apart so badly.

      Reply
      • Alyssa says

        November 03, 2020 at 7:55 am

        Great tip! Thank you for sharing. 🙂

        Reply
    2. Barbara Parris says

      October 14, 2020 at 1:30 pm

      5 stars
      I did it and it was delicious! I cooked one poblano to see if I could do it and I nailed it! I cleaned it, used some queso Fresco inside, put it in the microwave and then ate it! I couldn’t wait. Next time, I will have more patience.

      Reply
      • Alyssa says

        October 18, 2020 at 5:16 pm

        So happy it worked for you! Sounds delicious. 🙂

        Reply
    3. Mindy says

      August 24, 2020 at 10:55 am

      5 stars
      This turned out amazing. Seriously, the best I’ve ever had with a broiler - love it! Thanks so much for sharing this.

      Reply
      • Alyssa says

        August 24, 2020 at 9:56 pm

        You're very welcome! So glad you liked. 🙂

        Reply
    4. Gayle Davis says

      August 21, 2020 at 9:14 pm

      5 stars
      I am roasting Anaheim Chilis for chili rellenos. I read somewhere if peeling is difficult you can use lukewarm water and they peel extremely easy. I won't be removing the stem, just removing the seeds to stuff with cheese, coat and fry. Thanks for the alternative to the gas stove charring.

      Reply
      • Alyssa says

        August 24, 2020 at 9:55 pm

        Chili rellenos sounds delicious. Happy to be of help!

        Reply
    5. Dave says

      November 11, 2019 at 4:48 pm

      Thanks for this; for the how hot and how long, because I would have done it wrong if I'd guessed.

      I'm preparing a Mediterranean style Lamb and Eggplant stew out of a cookbook, and long story short, I'm going to add roasted Poblano peppers instead of the complicated green sauce the book suggests.

      Reply
      • Alyssa says

        November 12, 2019 at 5:32 pm

        You're welcome, Dave! That stew sounds delicious.

        Reply
    6. Tina says

      June 28, 2019 at 9:17 pm

      Why do they need to be peeled? Don’t you want the char part?

      Reply
      • Alyssa says

        June 28, 2019 at 10:01 pm

        Hi Tina, the pepper itself will be softened and charred. What you're peeling is the very very thin, crinkly looking layer that you can see in the first picture in this post. You'll generally want to remove that as it can be tough to chew. The fourth picture in this post of the pepper on a white plate is charred and has had the skin removed already.

        Reply
        • HW Bass says

          July 13, 2019 at 5:18 pm

          Many years ago , I spent time in New Mexico. I was really into peppers . After enjoying charred, peeled peppers , I brought a parcel of them home to coastal Texas. It was difficult to peel peppers outside on coals. I believe it had something to do with the humidity here. I have learned to use a gas flame to accomplish this now.

      • Sharon says

        August 24, 2019 at 6:22 pm

        No, it’s bitter. These are very good in recipes like black bean soup and chicken enchiladas. I also love them in an omelette.

        Reply
    7. Aline Terrell says

      June 26, 2019 at 6:58 pm

      5 stars
      Works beautifully! Thank you for the instructions. I've wanted to roast fresh poblanos for ages but we have an electric stove/oven, and all the instructions I've seen were for gas or an open flame. I found a recipe for stuffed poblanos I'm going to try tonight, but my first use was in a lamb chili, and they were *delicious*.

      I've got multiple pepper plants starting to produce now, so I can guarantee this recipe is going to get quite a bit of use!

      Reply
      • Alyssa says

        June 29, 2019 at 9:00 am

        You're so welcome, Aline! That chili sounds absolutely delicious. And I'm jealous of your garden - I didn't get around to planting any peppers this year!

        Reply
      • Carolyn says

        September 18, 2019 at 10:13 pm

        How do you stuff them once they've been charred and peeled? They don't look very stuffable!

        Reply
        • Alyssa says

          September 18, 2019 at 10:42 pm

          Hi Carolyn, once roasted and peeled, you're right - they're pretty slippery and don't hold their shape well. When I stuff poblanos I like to bake them so they're just sitting on a baking sheet so their lack of structure isn't as big a deal. You can see some pictures of the roasted/peeled/stuffed poblanos in my post here: https://www.mysequinedlife.com/healthy-stuffed-poblano-peppers/ (specifically the 4th and 6th pictures). I hope that's helpful!

    8. Christie says

      June 01, 2019 at 9:49 pm

      Yes!! These instructions were perfect!! I was able to remove the skin easily. And I’m glad that you mentioned wearing gloves. My neighbor works in healthcare and gave me a full box of powder free nitrate gloves one day, “just in case”.
      Thank you for sharing!!

      Reply
      • Alyssa says

        June 07, 2019 at 9:08 am

        Perfect! You're so welcome -- glad you like them! 🙂

        Reply
    9. Puck says

      May 25, 2019 at 11:08 pm

      5 stars
      I was doing peppers in the broiler, I even did them on the stove top... What a mess! I thought one our neighbors would call the fire department with all the smoke coming from our apartment. Lol
      Today I tried roasting them exactly the way in your recipe and they came out gorgeous! And it was so easy to peel them. And the flavor was amazing! Thanks for simplifying this recipe it is going to be my go to recipe from now on.
      I am using the roasted peppers to surprise my guy with one of his favorite Mexican dishes, chili riano. Now if I can keep my eggs thick and fluffy all will be good and he will be happy! Wish me luck!

      Reply
      • Alyssa says

        May 27, 2019 at 3:51 pm

        Oh I'm so glad you like them!! My last apartment didn't have windows that opened so cooking on the stovetop/searing things was always an adventure. That dish sounds amazing - hope you enjoy! 🙂

        Reply
    10. Thisbouquet says

      May 13, 2019 at 11:25 am

      4 stars
      I’m going to try this method as opposed to using the broiler. You should totally try these stuffed! I use whatever meat I have on hand (last time it was a leftover rotisserie chicken). I chopped it up and mixed with 4 oz cream cheese then placed that and a pepper jack cheese stick, then rolled them in aluminum foil. Everything is already cooked, so really, you’re just waiting on the cheese to melt. I also use mozzarella/provolone shredded if I don’t want the heat of pepper jack. We eat them with fried potatoes and queso fresco in a Mexican dish called Rajas con papas. Delicious!

      Reply
      • Alyssa says

        May 16, 2019 at 3:37 pm

        Ooh wow that all sounds amazing. Like a take on a jalapeno popper. I frequently have leftover rotisserie chicken meat so I know what I'm going to make next time. Thank you for the suggestion! 🙂

        Reply
    11. Brenda says

      April 24, 2019 at 6:41 pm

      How do you make stuffed with cheese/cream cheese ?

      Reply
      • Alyssa says

        April 29, 2019 at 3:16 pm

        Hi Brenda, I don't yet have a recipe on my site for stuffed poblanos so I don't have a method to recommend, though stuffed with cream cheese sounds delicious!

        Reply
      • Jennifer E says

        May 20, 2019 at 7:53 pm

        5 stars
        How can I store these in the freezer

        Reply
        • Alyssa says

          May 22, 2019 at 10:03 am

          Hi Jennifer, once the stem and seeds are discarded, I'd let the peppers cool to room temperature and then place them in freezer bags for freezing. If you've roasted multiple poblanos you may want to break them up over several bags/containers and freeze in smaller batches. That way you won't have to struggle to pull them apart to use once frozen together.

        • Lynn R says

          July 07, 2020 at 7:58 pm

          Instead of multiple bags, wrap each pepper in plastic wrap, then put them all in one zip bag. Easy to separate one from the bunch! I do this with lots of things, including slices of bacon, so I can use just one at a time. AND you have all of one thing in one bag, so they don't get scattered in the freezer and possibly lost in the shuffle.

        • Alyssa says

          July 10, 2020 at 9:22 am

          Those are great tips! Thanks for sharing, Lynn. 🙂

    12. Sandi says

      April 18, 2019 at 5:04 pm

      Worked like a charm and so easy. Really appreciate this oven option to roast the peppers and also liked the photos to assure myself that I was on the right track!

      Reply
      • Alyssa says

        April 20, 2019 at 9:02 am

        Awesome! So glad you like them, Sandi. 🙂

        Reply
    13. Robbie says

      April 07, 2019 at 2:24 pm

      5 stars
      How do I keep from smoking out the apartment? I’m worried the amount of smoke it’s producing is going to set of the fire alarm.

      Reply
      • Alyssa says

        April 09, 2019 at 12:43 pm

        Hi Robbie, I know it can be tough in an apartment to manage kitchen smoke. A tip to lessen the amount is to make sure just the pepper has oil on it (i.e. there's not excess oil pooled on the sheet pan). Other than turning on a ceiling fan, opening a window if your apartment has ones that open, and turning on the vent above the stove if you have one, I'm afraid I don't have other tips.

        Reply
    14. Brandi says

      January 15, 2019 at 2:01 am

      5 stars
      Poblano peppers are my favorite for tacos and burritos! Great to know how to roast them!

      Reply
      • Alyssa says

        January 16, 2019 at 9:16 pm

        Love them! Thanks Brandi!

        Reply
    15. Jillian Wade says

      January 15, 2019 at 12:52 am

      5 stars
      I don't have gas burners on my stove so I was unsure how to roast peppers in the oven. Thankfully I came across your recipe and your method worked beautifully!

      Reply
      • Alyssa says

        January 16, 2019 at 8:51 pm

        So glad! 🙂

        Reply
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