Roasting Poblano Peppers

Directions Preheat oven to 450 degrees. Wash and dry Poblano peppers. Using a sharp knife cut off the top of each pepper close to the stem. Cut along the inside where the seed pod is attached to the membrane. Using a spoon remove the seed pod and any remaining membrane. Place peppers on a foil lined sheet pan. Drizzle with olive oil on the outside of peppers and rub all over. Place in preheated oven for 45 minutes. After 45 minutes remove peppers from oven. Place peppers in a Ziploc bag. Squeeze out any air and zip bag. Allow 10 minutes for steam from peppers to loosen skin. After 10 minutes remove peppers from bag, taking a sharp knife cut a pepper open, turn it over and lay flat. Peel the outer layer skin off. Slice it or dice it as recipe calls for.