Roasting Poblano or Red peppers on your boat is a snap. Just lay the peppers atop your burners with the flame on high, turn often with tongs until the skin is completely charred.
Place peppers in a zip lock bag for 10 minutes. After they cool, slit peppers so they lay flat on your cutting board, then scrape skin & seeds from pepper with a sharp knife.
For a great, easy appetizer using roasted Poblano peppers, click here.
