This year, in our garden, we grew a wide variety of peppers. My favorites and the ones I was the most excited to harvest, are the Poblano Peppers.
Roasting a Poblano is easy. Follow along and soon you’ll be enjoying some nice roasted peppers.
Place your Poblano Peppers in a non-stick pan or a cookie sheet covered with foil wrap.
Put them in an oven on broil (high) – Cook for 10 minutes or until you start to see the pepper blister.
Turn the pepper over and cook another 10 minutes, or until the second side blisters.
Pull them out of the oven and immediately put them into a plastic bag or in a bowl and over with plastic wrap. Let them sit for 15-20 minutes until they cool. They will steam within the bag and made removing the skins easier.
Here is what the pepper looks like after sitting in the bag for 20 minutes.
Next you can chop these and use them in dips and casseroles or slice them down the middle and stuff them. Which is what I did with this batch.
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