Preheat your oven to 450°F
Place poblano peppers on a baking sheet
Roast for 20 to 25 minutes, turning occasionally, until skins are blistered and charred
Remove peppers from the oven
Transfer peppers to a bowl and cover with plastic wrap or a lid for 10 minutes
Peel off the loosened skins
Remove stems, seeds, and membranes if desired
Use immediately or store as needed