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["Sage Austin | Eureka! Design" <eureka AT hctc.net>]

Bev, we broil them in the oven (or toaster oven) until the skins start 
getting browned, then put them in a paper bag and close it up and let 
them cool in there. Once they are cool, we run them under cold water and 
the skins come off. If you can find a way to brown them all around on a 
stovetop, I suppose you could just follow the rest of the steps. But if 
they don't get even heat the skins may only come off of parts.

--Sage
Way Out in Texas with a Bone Dry Well

EarthNSky wrote:
> I've got some poblanos that I want to stuff, bake and freeze for later. 
>   Don't I need to skin them, and if so, do I recall that this can be 
> done directly on the flat burners of an electric stove?  If so, if 
> anyone has cooked peppers to skin directly on the stovetop, I'd like to 
> hear about your experience.  Tips?  Directions?
>
> B
>