Five freshly roasted poblano chiles on a white background.
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How to Roast Peppers and Chilies

Learn how to roast peppers and chilies in the oven or on a gas burner. Use this method for bell peppers, poblanos, serranos, jalapeƱos, and more!
Course Side Dish
Cuisine American
Keyword peppers
Cook Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 74kcal
Author Meggan Hill

Ingredients

  • Bell peppers or chilies

Instructions

To roast peppers over an open flame:

  • Turn the flame of a gas stove to HIGH. Using tongs, place chilies directly in or over the flame until the skin is charred and blistered but not ash white, turning occasionally, about 2 to 3 minutes. Or, roast over a very charcoal or gas grill for 3 to 5 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

To roast the peppers under the oven broiler:

  • Arrange an oven rack as close to the broiler element as possible and preheat on HIGH. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
  • Broil the peppers until the skin is charred and blistered but not ash white, turning often, about 5 to 10 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

To roast the peppers in the oven:

  • Preheat oven to 400 degrees. Line a baking sheet with aluminum foil for easy cleanup. Arrange peppers in a single layer on prepared baking sheet.
  • Broil the peppers until the skin is charred and blistered but not ash white, turning occasionally, about 30 to 40 minutes.
  • Transfer to a bowl and cover tightly with plastic wrap. Let stand until the skin starts to loosen and the peppers are cool enough to handle, about 10 minutes.
  • Wearing gloves or using a clean kitchen towel, carefully rub off and discard the blackened skin. Leave the stem and seeds intact if desired for your recipe; otherwise, remove and discard them.

To seed the peppers for stuffing:

  • Using a small knife, slit each pepper lengthwise from the stem to the bottom, leaving the top 1/2-inch and the bottom 1/2-inch uncut. Leaving the stem intact, remove seeds and membranes. Wipe inside of pepper with a damp towel and dry well.

To slice or chop the peppers:

  • Slit each pepper lengthwise and lay flat. Cut out stem, remove seeds and membranes, and slice or chop as desired.

Nutrition

Calories: 74kcal