How to Roast the Red & Poblano Peppers: Rub peppers with olive oil till mildly covered. Place each pepper on a separate burner set to medium to medium high heat or directly on the grill. Roast peppers on all sides, turning as they start to blackened. This will take approximately 15-20 minutes of you turning peppers until peppers are blackened, and soft. Remove from heat and place peppers in a bowl then cover with plastic wrap. Let sit for 10 minutes. Then if peppers are somewhat cooled and ready to be handled, remove charred skin from pepper along with seeded.