How to Roast Poblano Peppers (3 Methods to Try)! by Donna John

Roasted poblano peppers are called for in lots of recipes. Don't be intimidated! It's really easy to do!

In the Oven

1. Lay the peppers on a baking sheet. 
2. Roast in a 400-degree F oven until skin is charred on one side.
3. Turn the peppers over and continue to cook until the other side is charred.
4. With tongs, put peppers in a bowl and cover with plastic wrap. (This helps loosen the skin.)
5. When they're cool enough to handle, peel the skin off of peppers and discard. 

Under the Broiler 

1. Cut the poblanos in half and lay them on a foil-lined baking sheet.
2. Press hard with your hand on each pepper to flatten.
3. Pop under the broiler and cook until skin blackens. 
4. Remove skin as described above.
   

On a Gas Stove 

1. Place the peppers directly on the burner. 
2. Over a high-heat flame, cook the peppers, turning with tongs, until all sides are charred.
3. Put the peppers in a bowl and cover with plastic wrap, as described in the oven method.

I prefer the stove-top method, but either will result in a perfectly roasted poblano that's recipe ready.