Grilled peppers? Skin them?

I do it for poblano peppers, but not for bell peppers.

It makes a difference with poblanos, in part because the skin is pretty tough. I wouldn't worry about it if you are doing kabobs with bell peppers.

For poblanos, you slice them in half, removing the seeds, Put them in the oven or under the broiler until the skins blister. Then dunk in ice cold water. The skins will come off pretty easily then.

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For poblanos, you slice them in half, removing the seeds, Put them in the oven or under the broiler until the skins blister. Then dunk in ice cold water. The skins will come off pretty easily then.

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Why not just blanch them like tomatoes?

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Why not just blanch them like tomatoes?

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I suppose I could, but the recipes I've made called for roasted poblanos. I have also charred the skin by holding it over a flame, then dunking it. in ice water.

I remove hatch pepper skins. Grill/roast them then put immediately in a big bowl while still hot and cover with cellophane for about 30 minutes. This steams them and makes the skin come off easy. I usually put the bowl in the fridge after 30 minutes if I'm not ready to peel and can leave them for a few days before I get around to peeling.