Start with about 7 lbs of fresh anaheim or poblano peppers.
To roast chile peppers:
Set pellet grill to highest temperature and wait 15 minutes.
Place about 12 peppers on grill. When you notice the skin starting to blister and char (about 10 minutes), turn them over.
After both sides have been charred, immediately transfer the peppers to a heat-safe dish and cover with plastic wrap.
That plastic wrap will now help ‘sweat’ the peppers to remove any last bit of skin that may still be attached to the pepper.
Allow the peppers to sweat for 15 minutes before attempting the remove the skin.
With gloved hands, pick up a pepper (watch as they are delicate now) and carefully pull the skin off. Discard stems and seeds.
You should end up with about 4 lbs of roasted peppers.