Poblano peppers offer an exciting pepper experience because they have a subtle kick of heat and taste nothing like the North American mainstream green bell peppers. They have a distorted longer and flatter shape with a thinner lay of flesh, and not typically eaten raw. You can find countless recipes for poblano peppers with different stuffing variations. My most common uses include roasting them for salsa and in a chile recipe which will be unleashed this fall as the weather gets cooler.
Poblano peppers tend to not be located with the other mainstream bell peppers and not usually under refrigeration.