Roasted Poblano Peppers

Why you’ll love these roasted poblano peppers

Poblano peppers have a subtle spiciness, significantly milder than a jalapeño. They’re a great middle ground between spicy and mild.
When poblanos are roasted, they develop much a deeper, almost earthy flavor profile.
Roasting them also softens them up and allows you to remove the skin, making them easier to blend into smooth sauces and soups.

Here’s what you’ll need to make it

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baking sheet

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parchment paper

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Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.

A baking sheet with roasted poblano peppers.

How to roast poblano peppers

Prep the peppers. While your oven is preheating to 400˚F, wash and dry the poblano peppers. Arrange peppers on a parchment lined baking sheet.

Roast the peppers. When your oven is hot, place the baking sheet in the oven and roast the poblanos until the skins have blistered and browned and the peppers are tender.

This usually takes around 20 – 25 minutes, but it will depend on the size of your poblano peppers.

Close up of cooked poblano peppers in a bowl, with the skins removed.

Everything you need to know roasting poblano peppers

Are roasted poblano peppers hot?

Poblano peppers are rated on the scoville scale as 1000-1500, which means it is milder than a jalapeño (ranked at 2500-8000). As with all peppers, the potency will vary pepper to pepper but these peppers will be more consistent with their kick than other peppers.

Do you peel the skin of poblano peppers?

The skins of the poblano pepper tend to have an unappealing texture and we prefer to remove the skins after they have been roasted. Removing the skins from a poblano pepper is simple and can be easily done after they have been roasted and allowed to cool a bit. Please make sure to use gloves or wash your hands immediately after handling to avoid capsaicin burn.

Roasted poblano peppers on a baking sheet.

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Cook Time 20

Total Time 20

Servings peppers

Roasted poblano peppers are so easy to make and can add so much flavor – and a little bit of spice – to your recipes. Learn how to make them in the oven with little to no effort.

Ingredients

8-10 poblano peppers

Instructions

Preheat oven to 400˚F and line a baking sheet with parchment paper.
Arrange peppers on prepared baking sheet, leaving space between each pepper, and roast for 20-25 minutes, or until skins of peppers have blistered and browned.

Nutrition

Calories: 24kcal Carbohydrates: 6g Protein: 1g Fat: 0.2g Sodium: 4mg Fiber: 2g Sugar: 3g Vitamin C: 96mg

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