How to use poblano peppers in more of your cooking ·

22 Jul 2024, 00:00

You know that song “Anything You Can Do (I Can Do Better)”? I wouldn’t say that’s exactly the case with poblano peppers and green bell peppers, but there’s a kernel of truth to it. I’ve gone on record in defense of the green bell pepper. I’m a fan. Still, in the same way that swapping in smoked paprika for sweet paprika or brown butter for regular butter can elevate or add a twist to a recipe, so, too, can using poblano chiles instead of bell peppers.

Poblanos are most often associated with Mexican food, and they are frequently roasted and peeled before eating. I encourage you to think about them for more, especially because they’re available at many grocery stores along with the rest of the fresh peppers. As Maricel E. Presilla writes in “Gran Cocina Latina,” poblanos are “thinner-skinned and more flavorful than the bell pepper.” Those are notable advantages. Moreover, I find poblanos less assertive in the vegetal flavor that some people object to with bell peppers.

Poblanos boast a dark green color, bordering on brown or black. The darker ones pack a richer flavor, according to “The New Food Lover’s Companion” by Sharon Tyler Herbst and Ron Herbst. I appreciate their more demure size, too. Triangular-shaped poblanos are typically 2½ to 3 inches wide and 4 to 5 inches long, the Herbsts write. Sometimes the bell peppers at the store are such behemoths that I hesitate to use the whole thing, depending on the recipe.

Of course, poblanos make sense only if you’re okay with spice or don’t mind playing roulette, given their unpredictable nature. I’ve had some poblanos as mild as bell peppers and others that rivaled jalapeño or serrano peppers in heat. “The New Food Lover’s Companion” notes that poblanos typically register between 1,000 and 2,000 on the Scoville scale, which measures the heat of a pepper based on the amount of the chemical compound capsaicin. (By comparison, jalapeños range from 2,500 to 8,000 and serranos 10,000 to 23,000, according to the National Institute of Standards and Technology.)

With that caveat out of the way, if you’re ready to expand your poblano repertoire, there are a few more things to keep in mind. Presilla recommends buying peppers that are “plump, firm-stemmed, glossy-skinned fruit without discolored or soft spots.” If you have sensitive skin or are concerned about touching potentially hot peppers with your fingers (and then touching your eyes), by all means, use food-safe gloves. I do.

While poblanos are often roasted, peeled and cut into strips to form rajas, you don’t have to take those extra steps. Fresh poblanos can simply be seeded, sliced or diced as you would a bell pepper. If the idea of cooking the peppers first sounds more appealing, check out my guide to roasting peppers.

To help you on your poblano journey, here is a mix of recipes from our archives that call for poblanos and others where they would be just as tasty as the peppers originally specified.

Poblano Cream

This five-ingredient recipe lets poblanos truly shine. It pairs well with simply grilled or broiled meat, as well as tacos, chips and enchiladas. Get the recipe.

Sheet Pan Chicken Fajitas

Readers flocked to this recipe after I featured it in my piece about green bell peppers (“This was a win in my house!” says one recent review), and it would be just as stellar with poblanos. Get the recipe.

Cowboy Caviar

Daniela Galarza recommends adding bell peppers to this mixture of beans, corn and tomatoes. You guessed it: Poblanos would contribute some great zest. Get the recipe.

Romesco-Inspired Sheet Pan Feta With Peppers and Tomatoes

This sheet-pan supper uses three red or orange bell peppers. I’d swap in one poblano for some kick. The spice will play nicely with the sweetness of the tomatoes and other peppers, as well as the richness of the cheese. Get the recipe.

Sheet-Pan Italian Sausage and Pepper Sandwiches

Spicy Italian sausage and pickled peppers already bring the heat. If you’re a spice-head, switch out one of the bell peppers for a poblano. Get the recipe.

Red Pepper and Burrata Burgers

These burgers were developed using finely chopped roasted red peppers. You can take the few extra minutes to broil or grill a poblano to pack in even more savory flavor. Get the recipe.

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How to use poblano peppers in more of your cooking