Quick Explanation: How to Roast a Chili Pepper
This technique is appropriate for any thick skinned pepper like poblanos, anaheims, or hatch chilies. Roasting these peppers takes the tough outer skin off making them tender for use in recipes. It’s especially nice to roast peppers before stuffing them or using them in a soup or sauce.
Place them in the hot oven for about ten minutes then flip them over.
Next depending on what you will be using the peppers for remove the stem, seeds and ribs of pepper. If you are stuffing the pepper work gently so you don’t rip the pepper. If you are going to chop these guys up anyway, go crazy!! The back of a knife works well to scrape the ribs and seeds out of the inside of the pepper.