OriginPuebla, Mexico
Heat Level (Scoville)1,000–2,000 SHU (mild)
Common UsesStuffed (chiles rellenos), roasted, sauces, soups, salsas
Out of poblano pepper?
Substitutions
Next step down the heat ladder — milder; use about double for similar volume.Bell PepperCurator-checkedgeneralUse this swap
Next step up the heat ladder — hotter; use about half and taste.Jalapeno PepperCurator-checkedgeneralUse this swap
Buy it or make it
Get some
Buy it
Common carton size
On the shelf at your store. Live pricing is coming soon.
Add to shopping listStorage
Store whole peppers in a plastic bag in the refrigerator. For longer storage, roast or freeze them.
Nutrition
Cooking Tips
Roast poblanos to easily remove the skin and deepen their flavor.
Stuff them with cheese, meat, or grains for a delicious main dish.
Chop and add to salsas, stews, or casseroles for a mild pepper flavor.
Pairs With
Cheese (Monterey Jack, Cotija, Queso Fresco)
Corn
Tomatoes
Onions
Black beans
Chicken
Pork
Cilantro
Lime
Common Mistakes
Assuming they are always mild; some can have a surprising kick.
Not removing the seeds and membranes if a milder flavor is desired, as these hold most of the heat.
Overcooking, which can make them mushy.
Also called
Aliases
- Poblanocurated
/poblano - Poblano Chilealternate
/poblano-chile - Poblano Chile Pepperalternate
/poblano-chile-pepper - Poblano Chile Peppersalternate
/poblano-chile-peppers - Poblano Chilesalternate
/poblano-chiles - Poblano Chiliesalternate
/poblano-chilies - Poblano Pepperalternate
/poblano-pepper - Poblano Peppersreconcile
/poblano-peppers