Roasted Poblano Peppers Recipe
These roasted poblano peppers deliver smoky flavor without requiring a culinary degree. The charring process brings out their natural sweetness, balancing the mild heat. You can stuff them, blend them, or eat them straight from the pan like a snack you pretend is healthy. The roasting technique is foolproof—unless you forget them in the oven. Their deep, roasted taste elevates tacos, salsas, and soups like magic. No fancy ingredients, no unnecessary steps, just pure, delicious poblano goodness. Once you roast these, store-bought peppers will seem like a tragic mistake.
Roasted Poblano Peppers Recipe
Smoky, slightly spicy poblano peppers roasted to perfection. A simple recipe that enhances their depth of flavor, making them ideal for stuffing or blending.
Ingredients
- 4 large poblano peppers
- 1 tablespoon olive oil
- ½ teaspoon salt
Instructions
- Preheat oven: Set to 425°F (220°C). Line a baking sheet with foil.
- Prepare peppers: Rub poblanos with olive oil and place them on the sheet.
- Roast: Bake for 10–15 minutes, flipping halfway, until skins blister and char.
- Steam & peel: Place hot peppers in a bowl, cover with plastic wrap, and let them sit for 10 minutes.
- Remove skin: Peel off the charred skin gently, keeping the flesh intact.
- Use or store: Slice for recipes, stuff them, or refrigerate for later use.
Notes
Nutritional Values (Per Serving)
- Calories: 50
- Total Fat: 2g
- Saturated Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 1g
Vitamin & Mineral Content (Per Serving)
- Vitamin C: 80%
- Iron: 6%
- Potassium: 10%
- Vitamin A: 20%
- Calcium: 4%
Tips for Extra Flavor
- Char them over an open flame for a bolder smoky taste.
- Add a squeeze of lime juice before serving.
- Store peeled poblanos in the fridge for up to a week.
- Use them in soups, tacos, or pureed into sauces.
