Poblano Peppers

With their ability to add intense flavor and spice to various dishes, there’s no doubt that chili peppers, such as the poblano pepper, are one of the reasons why Mexican cuisine captivates taste buds across the globe.

Discover what sets poblano peppers apart from other chili peppers, their health benefits and how to cook poblano peppers correctly.

What Is a Poblano Pepper?

Poblano peppers (pronounced po-BLAH-no) are thick, dark green-skinned chili peppers that are named after their supposed place of origin: the state of Puebla in Central Mexico. These chili peppers are wide at the top, with a pointy bottom. Their heat can be described as mild to medium-hot, ranking between 1,000 and 2,000 Scoville heat units.

When poblano peppers are dried, they’re called ancho chilies. These are different from chipotle peppers, or smoked and dried jalapeno peppers. According to The Spruce Eats, some smoked poblano peppers are labeled chipotles, although this term should only be used for dried and smoked jalapenos.

When poblano peppers are dried, they’re called ancho chilies. These are different from chipotle peppers, or smoked and dried jalapeno peppers. According to The Spruce Eats, some smoked poblano peppers are labeled chipotles, but the latter term should only be used for dried and smoked jalapenos.

Poblano peppers may also be confused for pasilla peppers because of their similar flavor, but the resemblance ends there. Pasilla peppers tend to be longer and narrower than poblano peppers. Poblano peppers are often roasted to bring out their natural flavors, but they can also be added into salad dressings, chilies and stews, or sautéed with onion and garlic to make a salsa-like blend.

The Health Benefits of Poblano Pepper

Poblano peppers’ main health benefits can be traced to an active ingredient called capsaicin. It’s responsible for that burning sensation in your mouth when you eat chili peppers, and for their pungent odor. Capsaicin is said to:

• Help inhibit the growth of prostate and breast cancer cells
• Assist in addressing arthritis-related pain
• Help reduce risk for hyperinsulinemia or high blood levels of insulin
• Induce weight loss by promoting satiety, decreasing calorie intake, shrinking fat tissue and decreasing blood fat levels
• Assist with boosting heart health, particularly by reducing blood cholesterol and triglyceride levels, suppressing platelet aggregation and helping the body dissolve fibrin, a substance that may play a role in blood clot development
• Help lessen inflammation brought on by inflammatory bowel disease (IBD) and other inflammatory diseases
• Possesses antibacterial properties that aid in fighting chronic sinus problems

What’s an Ideal Poblano Pepper Substitute?

If you don’t have access to fresh and organic poblano peppers in your area, one of the best substitutes you can try is Anaheim pepper. Although it’s slightly hotter than poblano pepper and sometimes twice as spicy, the thick walls of this pepper can hold stuffing and their girth are almost similar, though the poblano is slightly wider.

How to Roast Poblano Peppers Properly

Roasting is one of the most popular ways to prepare poblano peppers, as this helps remove the thick skin that can be difficult to digest. Vegetarian Times highlights three ways to make roasted poblano peppers:

Roasting via Oven

1. Preheat your oven to 425 degrees Fahrenheit.
2. Rub whole poblanos with coconut oil, and place on baking sheet.
3. Roast for 30 to 45 minutes, or until charred on all sides, turning with tongs.
4. Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

Roasting via Stove Top

1. Place a poblano pepper directly on the grate of a gas burner, with the flame turned to high.
2. Roast the pepper until charred on all sides, turning with tongs. Repeat with the next pepper.
3. Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

Roasting via Grill

1. Grill whole and dry poblanos over medium to medium-high heat until charred and blistered on all sides, turning with tongs.
2. Transfer to a bowl, cover and let the peppers steam for 15 minutes. After this period, you can rub off the skins.

No matter what method you pick, ensure that you don’t overcook the peppers to the point that they aren’t able to retain their shape. According to the Mexican Food Journal, placing the chiles in a plastic bag helps them “sweat,” which helps the skin peel off easily. You can also rinse them under running water, but this will take away the roasted flavor.

Do not excessively char poblano peppers, since this may cause the formation of acrylamide, a known carcinogen. It often develops in high-temperature environments (usually above 250 degrees Fahrenheit or 120 degrees Celsius) when foods are baked, fried, roasted, grilled or toasted. An indicator of acrylamide in foods is a fairly dry, “browned” or charred surface.

Poblano Pepper Nutritional Facts

One ancho pepper (a dried poblano pepper) weighing around 17 grams contains roughly 48 calories. It contains high amounts of potassium at 410 milligrams and is home to other nutrients such as phosphorus, magnesium and B vitamins. To know more about the nutritional value of this chili pepper, take a look at this table:

Poblano Pepper Nutrition Facts Serving Size: 1 Pepper, poblano, raw (64 grams)
	Amt. Per Serving	% Daily Value*
Calories	12.8 kcal
Calories from Fat
Total Fat	0.109 g
Saturated Fat	0.037 mg
Trans Fat	0.0 g
Cholesterol	0 mg
Sodium	1.92 mg
Total Carbohydrates	2.97 g
Dietary Fiber	1.09 g
Sugar	1.54 g
Protein	0.55 g
Vitamin A11.5 µg	Vitamin C	51.5 mg
Calcium6.4 mg	Iron	0.218 mg

Side Effects of Eating Too Much Poblano Pepper

Moderating your consumption of poblano peppers is important, as excessive amounts may be detrimental. Excessive amounts of capsaicin may act as a potent neurotoxin. Capsaicin is already known to trigger swelling of the skin and mucous membranes when you consume a high amount, but excessive quantities may lead to vomiting, diarrhea, nausea and abdominal pain, and eye problems such as conjunctivitis, blepharospasm, and intense pain and tearing.

Put Poblano Peppers to Good Use Today

Just like other chili peppers, poblano peppers bring heat, flavor and pave the way for certain health benefits due to their capsaicin content. Before you try adding poblano peppers to your diet, be sure to handle them properly to avoid burning your skin, and only consume them in moderation to lower your risk for unwanted side effects.

Frequently Asked Questions (FAQs) About Poblano Peppers

Q: Are poblano peppers hot?

A:  Poblano peppers are mildly spicy. They measure between 1,000 and 2,000 Scoville heat units.

Q: What can you do with poblano peppers?

A:  Roasting is one of the best ways to enhance poblano peppers’ natural flavor. You may also add it into salad dressings, chilies, stews and salsa mixes, or stuff them with your favorite meats, herbs and vegetables to eat as a snack or side dish.