Poblano Pepper

Capsicum annuum 'Poblano'

vegetable

The poblano is a large, heart-shaped mild chile with thick walls and gentle heat, about 1,000 to 2,000 Scoville units, the classic pepper for chiles rellenos and roasting. Picked dark green for fresh use, it ripens to red-brown and, when dried, becomes the ancho chile of Mexican cooking, maturing in about 75 days.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Basil: Repels aphids and spider mites
• French Marigold: Deters nematodes
• Tomatoes: Provide partial shade that reduces sunscald on peppers in very hot climates
• Onions: Masking scent deters flying pests

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Aphids →

  Attract beneficial insects with alyssum and herbs; monitor weekly

• Phytophthora root rot →

  Avoid heavy clay soils and standing water; raise beds for drainage

• Sunscald →

  Keep enough leaves on the plant to provide shade for the fruit

🌾 Harvest & storage

Pick poblanos firm and glossy dark green at full size for roasting and stuffing, or let them ripen to red-brown for sweeter flavor and for drying into anchos, cutting with a short stem. Frequent picking keeps the plant productive.

🥗 Nutrition & benefits

Poblanos are low in calories and a good source of vitamins C and A, with only mild capsaicin, and like all peppers their vitamin content rises as they ripen from green to red.