Last year my peppers did awful.  This year, I have had a little bottom rot, but my poblano peppers are producing like a champ. So many  people confuse these for their hotter sibling peppers, but poblanos are usually a mild chile. But a word of caution…they have a wild side to them.  You may get a hot one…sort of random actually..from the same plant too. I think they are just a flavorful version of the bell pepper.  Their flavor is complex with a hint of smokiness.  They are perfect for chillies or fajitas.

My Poblano Peppers dangling in the breeze

They origins are from Mexico as you would have guessed.  They are often used in Mexican cuisine. It is a start ingredient on the famous mole sauce. When dried it is called an ancho chile.

The plant itself grows to be about 25 inches tall.  The pepper actually has quite a color transformation as it matures. It goes from a deep purple to a dark green, and if you wait long enough, a dark red.  I pick them at the dark green stage.  They like it drier than some of your other veggies so you should plant them together and water them differently than you tomatoes or squash.  And boy do they love the heat…it seems the hotter the better.  I have 3 plants this year and they are getting full.

I have the perfect recipe for these.  It is simple and delicious. It from Steven Raichlen’s BBQ USA.  You can cook it on the grill or in the oven…your choice. Sometimes I don’t make the whole recipe, you can half it and it comes out fine.

BBQ Bean & Cheese Chiles:

6 Poblano peppers

2 cans of low sodium pinto or black beans (you can also cook the dried ones too)

3 tablespoons of EVOO, plus 1 tablespoon for drizzling

1 med onion–fine chop (toss it is in the food processor and puree)

2 cloves of garlic

2 jalapeno peppers

1/2 red bell pepper, finely chopped

1/4 chopped cilantro

1 teaspoon of ground cumin

1-3 teaspoons of your fav hot sauce (depending what heat level you want)

3 cups of pepper jack cheese (i have used cheddar in this as a sub)

salt and pepper to taste

Prep the veggies.  Heat skillet with oil and add onion, garlic, jalapenos, red pepper cilantro and cumin and good til golden brown (4 min). Stir in the beans, hot sauce and 2 cups of cheese. Taste and season. Then spoon mixture in poblanos to stuff. Sprinkle remaining cheese on top.

You can set up your grill to medium and put on indirect heat and throw in some moist hickory wood chips for added smoke) You can cover and cook 30 minutes.  You can sub the oven at 375 degrees and 30-40 mins, until cheese is bubbly.


You should grow poblano peppers….

Happy Gardening.