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.
Prep Time 6 minutes
Cook Time 24 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings 3 (estimated)
- 1 poblano pepper
- Olive oil, for brushing
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.
Calories: 12kcal | Carbohydrates: 1g | Fat: 0.8g | Potassium: 38mg | Fiber: 1g