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Peppers, Poblano


Poblanos are typically sold green and unripe, making them extra mild. They taste similar to a green bell pepper with a little more kick. Cooking poblanos mellows them even more, making them slightly sweet. Ripe poblanos are red and tend to be spicier than unripe, green peppers.
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How Spicy Are Poblano Peppers? Poblano peppers are mildly spicy, measuring 1,000–1,5000 on the Scoville scale. In terms of heat level, they're similar to Anaheim peppers (500–2,500 Scoville Heat Units).

Poblanos (pronounced poh-blah-nos) are mild chili peppers named after the Mexican state of Puebla where they were first grown. They’re one of the most popular peppers used in Mexican and Tex-Mex cooking because they’re not very spicy, but have a really great flavor, especially when roasted!

Poblanos are dark green in color, wide at the stem and narrow along the length of the pepper. When they’re mature, they’re about four inches long and two inches wide.

When left to fully ripen and dry out, the dehydrated and dried poblano peppers are called ancho chiles.

Both fresh poblanos and their dried counterparts are commonly carried in grocery stores throughout the United States. Fresh poblanos are typically found near all the other fresh produce, while whole dried ancho chiles are usually in the specialty hispanic foods aisle or in the spice aisle as ground ancho chili powder.

Pueblo Fruits

Fresh Poblanos keep well for about a week in a paper bag, vegetable crisper in the refrigerator. Once well-wrapped in plastic wrap or sealed in an air-tight container, poblanos can be left in the freezer up to a year. After roasting and peeling poblanos, you can preserve the peppers by canning or freezing.

Stuffed poblano peppers!
Click the link for the recipe.

Poblano pepper nutrition

  • Calories: 24.

  • Protein: 1 gram.

  • Fat: less than 1 gram.

  • Carbs: 5 grams.

  • Fiber: 2 grams.

  • Vitamin C: 105% of the Daily Value (DV)

  • Vitamin A: 30% of the DV.

  • Vitamin B2 (riboflavin): 2.5% of the DV.

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