A couple of months ago, I posted a story about making stuffed poblano peppers and how, after roasting the peppers in the oven to loosen their skins and then baking them with the stuffing, they had come out too soft. Shortly thereafter, a dear former colleague passed me a tip: put the peppers straight onto the stove-top burner, rotating it until all of the skin is charred.
I tried her method when I was roasting poblanos for a corn salad, and she’s right! It’s much faster — and probably more energy efficient as well.
I haven’t made those stuffed poblanos again yet and I must do it soon. They were tasty and if I can prevent the peppers from getting too soft, they might earn an A!