Five freshly roasted poblano chiles on a white background.

How to Roast Peppers

Learn how to roast peppers and chilies in the oven or on a gas burner. Use this method for bell peppers, poblanos, anaheims, pasillas, and more!
Course Side Dish
Cuisine American
Cook Time 30 minutes
Total Time 30 minutes
Servings 4
Calories 74kcal
Author Meggan Hill


  • 8 large peppers or chilies


  • To roast the peppers under the oven broiler, arrange an oven rack 6 inches from the broiler and preheat on HIGH. Broil the peppers until the tops are blackened and blistered but not ash white, about 5 minutes. Turn the peppers every few minutes until all sides are blackened. 
  • To roast the peppers in the oven, preheat oven to 500 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange the whole peppers in a single layer on the baking sheet. Bake for 30 to 40 minutes, until the skins are blackened and blistered but not ash white, turning occasionally to promote even roasting. 
  • To roast peppers over an open flame, turn a gas flame to HIGH. Arrange peppers directly over the flame. Using tongs, turn the peppers occasionally until all sides are blackened and blistered but not ash white.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until peppers are cool enough to handle, about 20 minutes.
  • If stuffing the peppers, carefully rub off and discard the blackened skin, leaving the stem intact (I recommend where gloves).
  • If chopping the peppers, remove and discard the stem and seeds. Cut the peppers into quarters lengthwise and chop.


Calories: 74kcal