Oven Roasting Poblano Peppers


Roasting Poblano Peppers

Course Side Dish
Cuisine American, Mexican
Author Catherine’s Plates


  • cutting board & small sharp knife
  • large deep lip sheet pan
  • foil
  • ziploc bag
  • tongs


  • poblano peppers, rinse & dry
  • cooking oil


  • Preheat oven to 400 degrees. Line a deep sheet pan with foil.
  • Place poblano on cutting board. Take a sharp knife and cut off the top of the pepper as close to the stem as possible.
  • Take the knife and cut along the inside of pepper to remove the attached membrane and seed pocket. Using a spoon pop out the seed pocket. Tap the pepper (upside down) on the cutting board to remove any seeds.
  • Place peppers on the lined sheet pan. Drizzle a little cooking oil on each pepper. Using a pastry brush, coat the pepper with the oil all over.
  • Place peppers in preheated oven for 45 minutes until the skin of the peppers blister and char.
  • Remove peppers from sheet pan and place into a ziploc bag in a single layer. Remove air from bag as you close the bag. Let sit for 5 minutes or so. Remove pepper from bag onto a cutting board. Using the knife start peeling off the skin of the pepper.
  • You can roast the peppers ahead of the recipe up to 2 days and refrigerate until needed for recipe.

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