Known as Ancho peppers when ripened to red and dried, Poblano (Capsicum annuum) is the Mexican standard pepper for stuffing and grilling. This is the variety used for the classic Mexican dish, Chile Rellenos: peppers stuffed with cheese, coated in a cornmeal batter, and deep-fried. Delicious! Poblanos typically have very little heat making them very versatile in the kitchen.
75 days from transplant. Annual.