How We Eat It: Roasted Poblano Strips

How We Eat It: Roasted Poblano Strips

We love eating poblanos, in beans, in soups, in curries...pretty much anything we can find a way to sneak in these delicious smokey peppers, we do. But this recipe is so simple and easy, and by far our favourite so far. Use it as a garnish with some hummus for a quick nibble or add it as a side to baked fish for some added flavour. However you decide to, give it a try!

All the tools and ingredients needed for this recipe can be found in Belize, so don't you worry about tricky substitutes! We REALLY suggest you use a cast iron pan because it perfectly sears the peppers evenly, and really is a workhorse in any foodie kitchen. You can find a variety of cast iron pans at Farmer's Trading Centre (that's where we got our lil' guy!).

Prep Time: 15 Minutes


2 Organic Poblano Peppers

1 Organic Lime

1 pinch of sea salt (or salt of choice)

1 pinch of ground black pepper

1 tsp. extra virgin olive oil

* Optional for Tapas featured above: 

Wasa Light Rye Crackers

Cream Cheese


1. Preheat oven at 375 F. Slice poblanos in half and remove stems and seeds. Then, slice in thin strips.

2. Place cut up poblanos in cast iron pan, and drizzle olive oil on top. Dress with salt and pepper according to your taste.


3. Bake poblanos for 10 minutes, or a bit longer if you want them more smokey.

4. When they're ready, take them out and squeeze some lime on top.

Sprinkle them on top of a thick creamy soup, stack them on crackers for an easy party nibble, or just eat them as is with some baked fish for a real treat!

From our farm to your table, we hope you enjoy cooking and sharing food with the ones you love.