While poblano peppers look bit like green bell peppers, they certainly don’t taste the same. They deliver only a mild hint of heat, so people who don’t love extremely spicy food should certainly give these a try. Poblanos have a longer and flatter shape with a thin layer of flesh, and not typically eaten raw because their outer skin is rather tough. Due to their large size, I find they work extremely well stuffed with mac ‘n cheese. Other common uses include roasting them for salsa, as fixings in tacos, and as a sautéd base in chili recipes.
Poblano peppers tend to not be located with the other mainstream bell peppers and not usually under refrigeration.
Poblano peppers roasted and stripped of their skins.
Tacos with roasted poblano peppers and stewed chicken.
