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Grilled Poblano Peppers Recipe

Emily Carter
Charred, smoky, and packed with flavor, these grilled poblano peppers bring a rich, slightly spicy kick to any meal.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Calories 90 kcal

Ingredients
  

  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 tablespoon lime juice

Instructions
 

  • Preheat the grill: Set it to medium-high heat. If using a pan, heat it over medium flame.
  • Prepare the peppers: Brush them lightly with oil and sprinkle with salt, pepper, cumin, and smoked paprika.
  • Grill: Place them directly over the flame, turning every 2 minutes, until the skin blisters and chars.
  • Steam: Transfer them to a bowl, cover with a plate, and let them steam for 5 minutes.
  • Peel & serve: Remove the charred skin, drizzle with lime juice, and enjoy however you like.

Notes

  • Nutritional Values (Per Serving)

    • Calories: 90
    • Total Fat: 6g
    • Saturated Fat: 1g
    • Carbohydrates: 9g
    • Fiber: 3g
    • Protein: 2g

    Vitamin & Mineral Content (Per Serving)

    • Vitamin C: 80%
    • Iron: 10%
    • Potassium: 12%
    • Vitamin A: 15%
    • Magnesium: 8%

    Tips for Extra Flavor

    • Grill them over an open flame for a stronger smoky taste.
    • Add a sprinkle of cotija cheese for a salty kick.
    • Blend into a sauce for tacos, enchiladas, or grilled meats.
    • Stuff them with cheese or beans for a heartier dish.
    These grilled poblano peppers don’t just sit on a plate—they demand attention. Smoky, spicy, and ridiculously good, they turn any dish into something bold.