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.