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A griddle on top of a gas stove with charred peppers
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How To Roast Peppers

Learn how to roast peppers 3 ways: on gas stove, on griddle and in oven. These methods work for any kind of pepper: poblanos, Anaheim, bell peppers and more!
Course Ingredient
Cuisine Mexican
Prep Time 3 minutes
Total Time 20 minutes
Servings 1 pepper
Calories 20kcal
Author Ana Frias

Equipment

  • Tongs
  • Bowl with cover or plastic bag
  • Gas stove, griddle or oven
  • Baking sheet

Ingredients

  • 3 Anaheim, bell or poblano peppers This applies to all kind of peppers and quantities very

Instructions

On the stove

  • Light the burner over medium heat and arrange the peppers directly on the flame with the help of tongs. Roast for about 5 minutes, turning the peppers with the tongs as your skin blisters, until it is roasted evenly on all sides.

On a comal/griddle

  • Heat a comal or nonstick griddle over medium heat and roast the peppers for about 20 minutes, turning as the skin blisters and it burns completely on all sides.

In the oven

  • Preheat oven at 400 degrees. Place the baking tray with the peppers in the oven and roast for about 40 minutes.
  • Turn once in the middle of the process, until the pepper's skin looks charred. Once the peppers are ready, remove the tray from the oven immediately.

How to peel

  • Place the peppers in a bowl and cover with cover with a kitchen towel and a flat object (I use a plate) to seal the bowl. Another option is to place them in a plastic bag and close it tightly to retain the steam.
  • After 15 minutes or so, it will be time to peel them by pulling the skin off with your fingers. It's that easy!

To devein

  • If you plan to make chiles rellenos, make a cut from the bottom up, without reaching the ends, and remove the veins and seeds being very careful not to break the peppers.
  • For other types of recipes that do not require whole peppers, cut these vertically from top to bottom, open and pull the tail. Remove the veins with a knife and seeds. Cut them according to the instructions in the recipe.

Notes

  • Listed calories are for 1 Anaheim pepper
  • If using a comal or griddle, line my comal or griddle with foil pepper for easy clean up.
  • After they have been peeled & deseeded, you can place in a silicone freezer bag freezer or an airtight container for up to 6 months.

Nutrition

Serving: 1pepper | Calories: 20kcal | Carbohydrates: 3g | Protein: 1g | Sodium: 10mg | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 255mg