For this demonstration, I’m using poblano peppers for my chiles rellenos casserole, but of course, this method can be used with any type of pepper.
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1. Preheat your broiler to high.
2. Cut your peppers in half and remove the stems, seeds and pith (white parts).
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3. Place the pepper halves skin side up on a parchment covered cookie sheet.
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4. Roast peppers until they’re quite charred — roughly 5 – 10 minutes (be sure the oven rack is close to the top of the oven — directly under the broiler — and check the peppers frequently after the 5 minute mark).
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5. Remove tray from oven, turn peppers, return tray to oven and roast for about 5 minutes longer.
6. Remove tray from oven and set aside to cool.
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7. Once peppers are cool enough to handle, simply peel off the skin with your fingers (once cooled, the skin will become baggy and this will be easy to do).
