COMMON USES OF POBLANO PEPPERS
In preparation, they are commonly dried, coated and fried, stuffed, or used in mole sauces. Also, they are often roasted and peeled to remove the waxy texture, and preserved by canning or freezing. They are also dried and sold as Ancho Peppers, which are also extremely popular and form the base for many sauces and other recipes.
The poblano pepper is a popular Mexican chili pepper, very dark green in color, ripening to dark red or brown. They are mild, large and are heart-shaped. Learn all about them here.
Scoville Heat Units: 1,000 – 2,000
They are mild peppers, quite large and are somewhat heart-shaped. Their skins/walls are somewhat thick, making them perfect for stuffing as they’ll hold up in the oven quite nicely. They are often roasted and peeled when cooking with them, or dried. When dried, they are called ancho chilis.
Poblanos originated in Puebla, Mexico. They are one of the most popular peppers grown there. The poblano plant is multi-stemmed and can reach up to 25 inches high. The pods grow 3-6 inches long and 2-3 inches wide.
Info from https://www.chilipeppermadness.com/chili-pepper-types/sweet-mild-chili-peppers/poblano-chili-peppers/