If you are looking for a pepper pretty much in the middle between a bell pepper and a jalapeño, the poblano is your match. Poblano peppers have an earthy flavour and a mild heat that pairs well with all sorts of foods. Because they are thick peppers, there’s a lot of “meat” to them, similar to bell pepper. The thick walls of the vegetable make them excellent for cooking. They hold up very well as a roasting pepper, especially with the waxy outer skin peeled after roasting. And because of their size (around four inches long by about two inches wide), they are excellent to use as stuffed peppers.
When ripened fully to a red colour and dried the poblano pepper becomes an ancho pepper.
Scoville heat units: 1,000 – 1,500
Median heat: 1,250
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