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!
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.