Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered. Peppers can also be roasted on an open flame or on a griddle.
Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. (This process makes peeling the skin easier.)
Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
Store tightly sealed in a plastic bag or airtight container. Use peppers within 2-3 days if stored in the refrigerator, or 4-6 months in the freezer.
Nutrition facts will vary by pepper. Fresh vegetables are naturally low in fats, saturated fats, sodium, and added sugars.