The poblano pepper is a type of chili pepper derived from the state of Puebla, Mexico. They are mildly spicy, with a heat index between one and two thousand Scoville units. They are often used in Mexican cuisine, including soups, enchiladas, chiles rellenos, and more.
Poblano peppers have been shown to have a number of health benefits, including fairly significant quantities of Iron, Copper, and Vitamins A, B2, and B6. Vitamin B6 has been shown in some studies to assist in the proper development and function of the brain, and a lack of this vitamin has been proven to affect memory, cognitive impairment and the development of dementia and Alzheimer’s disease.
Poblano peppers are also great for people who suffer from anemia due to their iron and Vitamin B2 content. Iron and B2 aid in red blood cell production, which in turn helps deliver more oxygen to the blood and allows blood to clot more efficiently.
Other studies have also show poblano peppers to be useful for prevent vision-related disease, decreasing chances of premature birth, and treating arthritis.
Poblanos can be stored either frozen or dried. See below for methods of doing both.
To freeze peppers, first char them. This gives peppers a smokier taste and makes them easier to cook with when defrosted. Here’s how:
In Mexico, dried Poblano peppers are known as Ancho chilies. This is also very easy to do and Anchos are also very versatile. Start with clean, dry peppers and the follow the directions below
Quinoa Stuffed Poblano Peppers
Avocado Cream Sauce:
Slice the avocado in half and remove the pit. Scoop the flesh into a food processor and add the yogurt, lime juice and a big pinch of salt and pepper. Blend until smooth.
Poblano Pepper and Mango Quesadillas