Roasting poblano peppers is simple and rewarding. You can roast them under the oven broiler, directly over a gas burner, or on a grill. Below I explain each method, share my preferred approach, and offer ideas for using roasted poblanos in dishes like creamy poblano sauce, chicken poblano soup, stuffed peppers, enchiladas, tacos, salsas, and more.
Table of contents
- How to roast them in the oven
- How to roast them on the stove
- How to roast them on the grill
- Ways to use them in recipes
- Storage options
- Pro tips
- More kitchen tutorials
Poblano peppers are a large, mildly spicy Mexican chili with a deep, earthy flavor that shines when roasted. Their size makes them perfect for stuffing, and their mild heat works well in sauces, salsas, soups, tacos and many other dishes. Once roasted and peeled, their texture becomes tender and slightly smoky.
Over the years I’ve roasted poblanos in every way — on the grill, over a gas flame, and under the broiler. All methods work, but I tend to favor the oven broiler because it’s fast, requires minimal attention, and you can roast several peppers at once without a grill or a gas stove.
How to roast them in the oven
This is my preferred method — reliable, quick, and hands-off. It works in any oven and is great when you need to roast multiple peppers at once.
- Preheat the broiler to high. Position the oven rack so the peppers will be about 6–8 inches from the heat source. Line a baking sheet with foil for easier cleanup.
- Arrange the peppers on the baking sheet. Place them in a single layer with space between each pepper so air circulates.
- Broil until the skin blisters and blackens. Cook for 4–5 minutes, then flip and broil another 4–5 minutes until the skin is charred and bubbly in spots.
- Steam to loosen the skins. Immediately transfer the hot peppers to a plastic zipper bag, a bowl covered with a lid or plate, or a foil packet. Let them steam for about 10 minutes; this makes peeling much easier.
- Peel, remove seeds, and prepare. When cool enough to handle, peel away the papery skin, cut off the stem if desired, remove the seeds and membrane, and slice, dice or leave whole depending on your recipe.
How to roast them on the stove
Roasting over a gas flame works fine for one or two peppers and gives an intense char. It requires an open flame and a little attention.
- Turn a gas burner to high. Place one or two peppers directly over the flame using tongs.
- Char each side. Roast each side for about 2–3 minutes until the skin blacks and bubbles, turning often to avoid burning the pepper flesh.
- Steam, cool, and peel. Transfer the peppers to a bag or covered bowl to steam for 10 minutes, then peel and remove seeds as above.
How to roast them on the grill
Grilling is ideal when you’re already cooking outdoors. The peppers pick up extra smoky flavor from the grill.
- Preheat the grill to medium-high.
- Char the peppers on all sides. Place them on the grates and roast 4–5 minutes per side, until the skin blisters and chars in spots.
- Steam, cool, and peel. Move the peppers to a covered container or bag to steam for about 10 minutes, then peel and remove seeds.
Ways to use them in recipes
- Salsa and corn salsa: Dice roasted, peeled poblanos for a smoky corn and poblano salsa. Remove stems, seeds and membranes first, then chop into ½-inch pieces.
- Tacos and Mexican dishes: Slice into ½-inch strips and add to steak tacos, mushroom tacos, chilaquiles, nachos, migas or fajitas for extra flavor and mild heat.
- Sauces and dressings: Puree roasted poblanos into creamy sauces or dressings to dress tacos, enchiladas, grilled meats or salads. They add richness without overpowering heat.
- Stuffed peppers: Use large poblanos for stuffing with cheese, ground meat, rice, or vegetables. For stuffed enchiladas, leave the stem on, cut a slit without slicing all the way through, fill and bake until warmed through.
- Substitute for bell peppers: In many recipes that call for roasted bell peppers, you can swap in roasted poblano for a slightly smoky, mildly spicier result.
- Chile relleno: Roasted poblanos are classic for chile relleno preparations — remove the skins, stuff with cheese or filling, dip and fry or bake as desired.
- Salads and bowls: Dice and add to grain bowls, salads or warm vegetable mixes for color and depth.
Storage options
Prep before storing: For convenience, slice or dice the roasted peppers before refrigerating or freezing so they’re ready to add to recipes.
- Refrigerator: Store peeled and prepared roasted poblanos in an airtight container for up to 10 days.
- Freezer: Place whole, sliced, or diced roasted poblanos in freezer-safe bags or containers for up to 3 months. Thaw in the refrigerator before using in cooked dishes.
Pro tips
- Steam to peel: Steaming the peppers after charring makes the skins slip off easily and prevents scraping away flesh that you want to keep.
- Peel always: While the charred skin is edible, it becomes papery and unpleasant in cooked dishes. Peel the skins for best texture and flavor.
- Alternative steaming methods: If you prefer not to use a plastic bag, cover the peppers with a plate, a bowl, foil, or place them in a sealed foil packet to steam.
- Heat level: Poblanos are mild-to-medium in heat — hotter than a bell pepper but generally milder than a jalapeño.
- Other peppers: This roasting approach works well for many pepper varieties; adjust cook time for smaller or thinner-skinned peppers.
More kitchen tutorials
If you enjoy roasting peppers, you might also like tutorials on roasting red peppers, caramelizing onions, preparing roasted garlic, or tips for air fryer baked potatoes and hard-boiled eggs. These simple techniques expand your flavor toolkit and make weeknight cooking more satisfying.
Roasted Poblano Peppers
An easy method to roast poblano peppers in the oven, on the stove, or on the grill. Peel and remove seeds, then use them in sauces, salsas, tacos, stuffed peppers and more.
Servings: 4 peppers
Prep Time: 15 minutes • Cook Time: 10 minutes • Total Time: 25 minutes
Author: Whitney Bond
Ingredients
- 4 large poblano peppers
Instructions
- Preheat the oven broiler to high and place the top rack about 6–8 inches from the heat source.
- Place the poblano peppers on a foil-lined baking sheet in a single layer.
- Broil 4–5 minutes until the skin blisters and blackens, then flip and broil an additional 4–5 minutes.
- Remove from the oven and immediately transfer the peppers to a sealed plastic bag, covered bowl, or foil packet to steam for 10 minutes.
- When cool enough to handle, peel away and discard the skins, remove stems and seeds, then leave whole, slice or dice according to your recipe.
Notes
- Stovetop method: Char peppers over a gas burner, turning to blacken all sides. Then steam, peel and prep as above.
- Grill method: Roast on a medium-high grill until the skin blisters on all sides, then steam and peel.
- Store roasted poblanos in the refrigerator up to 10 days or freeze in a sealed container for up to 3 months.
Nutrition Facts (per serving)
Calories: 24 kcal • Carbohydrates: 6 g • Protein: 1 g • Fat: 0.2 g • Fiber: 2 g • Vitamin C: 96 mg