How to Roast Poblano Peppers (The Right Way)

You can easily roast poblano peppers at home. This How to Roast Poblano Peppers tutorial will walk you through the entire process, from start to finish.

I’ve come across a few good recipes that require using roasted poblano peppers. I’ve also made recipes that require roasted poblano peppers. These reicpes include stuffed poblano peppers (I will be making that again one day so I can post it on my blog) Roasted Poblano & Crab Chowder, and Chili Rellano Casserole.  I know it’s rather easy to buy a jar of already roasted poblano peppers but why not roast them yourself? It’s cheaper, the peppers are fresher and they lack the added sodium that comes with any processed packaged food.

Today I will be sharing with you a simple tutorial on how to roast poblano peppers. I know there are many tutorials on the internet on how to roast poblano peppers but I figured I would share my version of roasting with all of you in hopes that you would gain some other valuable food knowledge from my blog! I hope you enjoy this tutorial.

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Why This Roasted Poblano Peppers Recipe Works

Roasting peppers is a culinary technique that goes back centuries, especially in Mexican and Southwestern cuisine. The whole point is to char the tough outer skin, which not only makes it easy to peel but also infuses the flesh of the pepper with a deep, smoky flavor that you just can’t get any other way. It transforms the poblano from a crisp, mildly spicy pepper into something tender, complex, and incredibly versatile. It’s the foundation for classic dishes like chiles rellenos, rajas con crema, and countless sauces and soups.

Many traditional methods involve an open flame, either on a gas stove or a grill. While those methods are fantastic, they can be messy and a little intimidating if you’re not used to them. My broiler method brings all that deliciousness indoors with minimal fuss and maximum control. You get the same fantastic results without needing special equipment or filling your kitchen with smoke.

The real game changer here is the use of cooking spray. I know it sounds almost too simple, but trust me on this. A light, even coating of cooking spray is all you need. It helps the skin blister and char perfectly under the high heat of the broiler without adding the excess oil that you might get from brushing them with olive oil. Too much oil can make the peppers steam more than they roast, resulting in a softer, sometimes greasy pepper. The spray gives you that dry, intense heat needed for a perfect char, making the skins practically fall off after they steam. This method for Roasted Poblano Peppers is all about simplicity and consistency, delivering that authentic fire-roasted flavor right from your oven.

How to Roast Poblano Peppers

What you will need

• Poblano peppers (amount needed depends on your recipe) washed and dried
• Cooking spray
• Aluminum Foil
• A baking sheet
• Large bowl with a lid (if you don’t have a lid for the bowl, you can use plastic wrap to cover it)
• Gloves (I recommend wearing gloves while handling the roasted peppers. Trust me, they will irritate your skin if you don’t)

Directions

1. Set your oven to broil (if you have a high and low broil setting, set to high)
2. Line a baking sheet with aluminum foil.
3. Spray each poblano pepper with cooking spray, ensuring that all surfaces are covered with the spray.
4. Place the peppers on the aluminum foil lined baking sheet.
5. Broil for about 5-10 minutes per side or until the skins are dark and bubbly. The entire skin doesn’t need to be dark but to ensure that the skins are easily removed, the majority of the skins should be dark and bubbly. I also recommend leaving your oven slightly cracked open so the peppers to not burn too much. You want them to be crispy but not burnt.
6. Remove the peppers from the oven and place in the bowl. Cover and set aside for 15-20 minutes.
7. Put on your gloves and start removing the skins from the peppers. Remove as much of the skin as you can and then run the pepper under cold water. The water will help to lift more of the skins off. Remove the cap and gently remove any of the seeds. You can also do this under running water.
8. Be sure to be gentle with the peppers while removing the skins and the seeds. They are delicate and will break easily. If you are using them in soups or to make a casserole, it won’t matter if they break but if you are making stuffed peppers, you will want the peppers to stay in once piece.

How To Serve Roasted Poblano Peppers

Once you have a beautiful batch of freshly Roasted Poblano Peppers, the possibilities are truly endless. Their smoky, tender flavor elevates so many dishes, turning something simple into a meal that feels special and deeply flavorful. They are a cornerstone of Southwestern cooking for a reason, and they fit beautifully into modern Southern kitchens too.

Keeping them whole is perfect for classic preparations, while dicing or slicing them opens up a whole new world of uses. They can be the star of the show or a fantastic supporting character that adds a layer of complexity. They bring a mild heat and a ton of personality to the table.

Here are some of my favorite ways to serve them:

• Stuffed Peppers (Chiles Rellenos): This is the classic! Keep the peppers whole, slice them open carefully, and fill them with cheeses like Monterey Jack, Oaxaca, or cotija, seasoned ground meat, or a mixture of corn and black beans. You can then bake them or fry them in a light egg batter for a truly showstopping meal.
• In Soups and Chowders: Diced roasted poblanos are absolutely divine in creamy corn chowder, chicken tortilla soup, or a hearty white chicken chili. They add a smoky depth that you just can’t get from any other ingredient.
• Sliced into Rajas con Crema: This is a simple but elegant dish where you slice the roasted peppers into strips (“rajas”) and simmer them with sautéed onions in a luscious cream sauce. It’s a perfect side dish or a fantastic taco filling.
• Diced into Salsas and Dips: Finely chop the peppers and add them to your favorite salsa recipe, guacamole, or a creamy queso dip. The smoky flavor is an incredible addition that will have everyone asking for your secret ingredient.
• On Top of Everything: Slice them into strips and use them as a topping for tacos, nachos, quesadillas, burgers, or even scrambled eggs. They add a gourmet touch to everyday meals.

Honestly, you can’t go wrong. Just having them on hand in the fridge inspires so much creativity in the kitchen. They make everything just a little bit better.

How To Store & Reuse Roasted Poblano Peppers Leftovers

One of the best parts about making a batch of Roasted Poblano Peppers is that they store beautifully. I often make more than I need for a single recipe just so I can have them ready to go for quick meals throughout the week. Properly stored, they retain that wonderful smoky flavor and tender texture, making them a fantastic meal prep component.

The key to storing them is to make sure they are in an airtight container. This prevents them from drying out and also keeps their potent, smoky aroma from taking over your entire refrigerator. You can store them whole, sliced, or diced, depending on how you plan to use them next. I usually peel and seed all of them right away so they are completely ready to be thrown into a dish at a moment’s notice. It’s a little bit of work upfront that pays off big time on a busy weeknight.

Here’s how to handle your leftover roasted peppers for both short term and long term storage:

• Refrigerating: Place the peeled and seeded peppers in an airtight container. They will keep well in the refrigerator for up to 5 days. You might notice they release a little liquid, which is perfectly normal. They are perfect for tossing into salads, eggs, or sandwiches directly from the fridge.
• Freezing: For longer storage, freezing is the way to go. You can freeze them whole, but I find it more practical to freeze them in slices or dices. Lay the pieces in a single layer on a parchment-lined baking sheet and flash freeze them for about an hour. Once they are solid, transfer them to a freezer-safe zip-top bag or container. This prevents them from clumping together. They will last for up to 6 months in the freezer.
• Reusing Leftovers: Thaw frozen peppers in the refrigerator overnight before using. They will be a bit softer than fresh ones after thawing, which makes them ideal for cooked applications. They are perfect for blending into sauces, stirring into soups or stews, mixing into casseroles like my Chili Relleno Casserole, or adding to a cheese dip.

Having these delicious peppers on hand is like having a flavor bomb waiting in your fridge or freezer, ready to make any meal more exciting.

Substitutions & Variations For Roasted Poblano Peppers

While this method for Roasted Poblano Peppers is pretty perfect as is, cooking should always be about making a recipe your own. There are plenty of ways to tweak this process based on the equipment you have or the flavor profile you’re aiming for. Whether you need a different pepper or want to experiment with different roasting techniques, there are several simple swaps you can make.

The core technique of charring, steaming, and peeling can be applied to many different types of peppers. The main thing to consider is the thickness of the pepper’s skin and wall, as that will affect the roasting time. Thinner walled peppers will cook much faster, so you’ll need to keep an extra close eye on them. This is a great recipe to use as a jumping off point for all your pepper roasting adventures.

Here are a few substitutions and fun variations to try:

• Different Peppers: If you can’t find poblano peppers, Anaheim or New Mexico green chiles are excellent substitutes. They have a similar size and mild heat level. For something with more kick, you can use this same method on jalapeños or serranos, just be aware they will roast much faster and you’ll want to wear gloves for sure! Bell peppers of any color can also be roasted this way to give them a sweet, smoky flavor perfect for salads and sandwiches.
• Grilling Method: If you have an outdoor grill, you can absolutely roast the peppers there for an even deeper, smokier flavor. Place the peppers directly on the hot grill grates over a medium-high flame. Turn them with tongs every few minutes until they are blackened and blistered on all sides. The rest of the process, steaming and peeling, remains the same.
• Gas Stovetop Method: For those comfortable with it, you can place a pepper directly on the grates of your gas stove over an open flame. Use long tongs to turn the pepper until it’s charred all over. This method is fast but requires your full attention and good ventilation.
• Add a Little Flavor: While I love the simplicity of just the pepper’s flavor, you could brush the peppers with a little olive oil infused with garlic powder and cumin before broiling instead of using cooking spray. This adds another subtle layer of flavor to the finished product.

Don’t be afraid to experiment. Finding your favorite method and pepper is part of the fun of cooking at home.

Roasted Poblano Peppers

Incredibly simple broiler method for making perfect Roasted Poblano Peppers every single time. It gives you that beautiful, blistered skin that peels away like a dream, leaving you with a tender, flavorful pepper that’s ready for anything.

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Ingredients

• Poblano peppers (amount needed depends on your recipe) washed and dried
• Cooking spray
• Aluminum Foil
• A baking sheet
• Large bowl with a lid (if you don't have a lid for the bowl, you can use plastic wrap to cover it)
• Gloves (I recommend wearing gloves while handling the roasted peppers. Trust me, they will irritate your skin if you don't)

Instructions

1. Set your oven to broil (if you have a high and low broil setting, set to high)
2. Line a baking sheet with aluminum foil.
3. Spray each poblano pepper with cooking spray, ensuring that all surfaces are covered with the spray.
4. Place the peppers on the aluminum foil lined baking sheet.
5. Broil for about 5-10 minutes per side or until the skins are dark and bubbly. The entire skin doesn't need to be dark but to ensure that the skins are easily removed, the majority of the skins should be dark and bubbly. I also recommend leaving your oven slightly cracked open so the peppers to not burn too much. You want them to be crispy but not burnt.
6. Remove the peppers from the oven and place in the bowl. Cover and set aside for 15-20 minutes.
7. Put on your gloves and start removing the skins from the peppers. Remove as much of the skin as you can and then run the pepper under cold water. The water will help to lift more of the skins off. Remove the cap and gently remove any of the seeds. You can also do this under running water.
8. Be sure to be gentle with the peppers while removing the skins and the seeds. They are delicate and will break easily. If you are using them in soups or to make a casserole, it won't matter if they break but if you are making stuffed peppers, you will want the peppers to stay in once piece.

5 FAQs About Roasted Poblano Peppers

Here are some straightforward answers to the most common questions I receive about this Roasted Poblano Peppers recipe.

Are roasted poblano peppers spicy?

This is probably the most common question I get! Generally, poblano peppers are considered mild. On the Scoville scale, which measures pepper heat, they typically fall between 1,000 and 2,000 units. For comparison, a jalapeño pepper can range from 2,500 to 8,000 units, so poblanos are significantly milder. They are known more for their rich, earthy flavor than for their heat.

However, there can be some variability. Just like with jalapeños, you can occasionally get a poblano pepper that is spicier than its peers. The heat in a pepper is concentrated in the seeds and the white-ish veins, or membranes, inside. Roasting the pepper can sometimes mellow the heat slightly, but the best way to control the spice level is to be thorough when you remove the seeds and veins after peeling. If you are sensitive to spice, make sure to scrape out all of that internal pith. If you enjoy a little kick, you can leave a few of the veins intact.

Can I roast poblano peppers on the grill instead of in the oven?

Yes, absolutely! Grilling is a fantastic way to make Roasted Poblano Peppers and will give them an even more intense, smoky flavor from the open flame. The process is very similar. Preheat your grill to a medium-high heat. Place the peppers directly on the grill grates and cook, turning them every 2 to 3 minutes with long tongs, until the skin is blackened and blistered on all sides. This usually takes about 10 to 12 minutes in total.

Once they are charred all over, immediately transfer them to a bowl and cover it tightly to let them steam for 15 to 20 minutes. This steaming step is just as crucial on the grill as it is in the oven for easy skin removal. After they’ve steamed, you can peel, seed, and use them exactly as you would if you had broiled them. This method is perfect for summertime when you already have the grill fired up.

Why won’t the skins peel off my roasted poblano peppers?

This can be so frustrating, but it almost always comes down to one of two things: the peppers weren’t charred enough, or they didn’t steam for long enough. For the skins to loosen properly, they need to be sufficiently blackened and blistered. The high heat essentially separates the outer skin from the fleshy part of the pepper. If you only have a few brown spots, the skin will still be attached firmly. You want to see significant blackening over most of the pepper’s surface.

The second, and most common, culprit is an insufficient steaming step. When you pull the hot peppers from the oven or grill, you have to trap that residual heat and steam immediately in a covered bowl. This moisture is what really works the magic, softening the charred skin and making it easy to slip off. Make sure your bowl is covered very tightly with a lid or plastic wrap and give them the full 15 to 20 minutes to do their thing. Rushing this step is the number one reason for stubborn pepper skins.

What is the difference between a poblano pepper and an ancho chile?

This is a great question because they are actually the exact same pepper at different stages of life! A poblano is a fresh, green pepper, which is what we use for roasting in this recipe. When that same poblano pepper is allowed to ripen on the vine until it turns a deep red and is then dried, it becomes an ancho chile. The name “ancho” means “wide” in Spanish, which refers to the chile’s shape after it has been dried.

The drying process completely changes the flavor profile. While a fresh poblano is earthy, vegetal, and mildly spicy, a dried ancho chile has a deep, sweet, and smoky flavor with notes of raisin and chocolate. Ancho chiles are a key ingredient in many traditional Mexican sauces, like mole, and are typically rehydrated in hot water before being used. So, think of it as poblano for fresh and roasted applications, and ancho for deep, complex, dried-chile-based sauces.

Do I have to remove the seeds from roasted poblano peppers?

Technically, you don’t have to, but I strongly recommend it for both texture and flavor reasons. The seeds of a poblano pepper don’t add much flavor, but they can have a slightly bitter taste and a gritty, unpleasant texture in your final dish. As mentioned before, the seeds and the veins are also where most of the pepper’s capsaicin (the compound that makes them spicy) is stored. Removing them gives you much better control over the heat level of your recipe.

The process of removing them after roasting is quite simple. Once the pepper is peeled, you can either pull off the stem cap, which often takes a large portion of the seed pod with it, or you can make a slit down the side of the pepper and gently scrape them out with a spoon or your gloved fingers. A quick rinse under cool water can help dislodge any stragglers. The end result is a silky-smooth, tender pepper that’s ready to shine in your dish.

Try These Recipes Next

Now that you’re a pro at making perfect Roasted Poblano Peppers, here are a few of my favorite recipes from the site where you can put them to delicious use.

• Roasted Poblano Crab Chowder: A rich, creamy, and satisfying chowder where the smoky flavor of the peppers pairs beautifully with sweet crab meat.
• Chili Relleno Casserole: All the incredible flavor of traditional chiles rellenos but in a simple, layered casserole that’s perfect for a weeknight family dinner.
• Stir Fry Vegetables With Penne: A simple, Asian-style recipe that is delicious and packed with veggies! 

I hope you enjoy making these peppers a staple in your own kitchen!