The poblano pepper is quite common in Mexican cuisine, since it originated in Puebla, Mexico. 
This mild green pepper is also referred to as “chile ancho”, which translates to mean “wide chile.” It is in fact quite large and wide, bigger than most bell peppers. This chile is versatile and can be found in a number of dishes across the country.
Perhaps the most common way of consuming poblano peppers is when they are stuffed and baked in the oven. While you can stuff poblano peppers with just about any mixture you want, here is a great recipe for Mexican-style stuffed peppers.
- 6 poblano peppers
- 2 cups brown rice
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 can black beans, drained and rinsed
- 3 cups frozen sweet corn
- 8oz can of tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
- Cilantro, chopped (optional)
- Preheat the oven to 375°.
- Cut the peppers in half lengthwise, and remove all seeds and innards. Lay each side in a baking dish with the inside of the pepper facing up.
- Heat the onion and garlic with olive oil in a skillet over medium heat until tender, about 5 minutes.
- Add the beans, corn, tomato sauce, and spices to the onions and cook for another 5 minutes. Turn off the heat, add the desired amount of cilantro and combine.
- Pile the mixture on top of each pepper half.
- Bake for 30 minutes.
Other popular methods for consuming poblano peppers include using them for mole sauce, roasting them, or the ever-festive chiles en nogada (which requires a very complex recipe!). Chiles rellanos is a dish known for its popularity in Mexican restaurants, which includes a poblano pepper stuffed with cheese and deep fried.
While we cannot give away our special recipes for chiles rellanos, you are welcome to come and try them sometime at Mexicali Fresh Mex Grill! Our chiles rellanos are a vegetarian favorite. We invite you to visit on our of locations in Massachusetts or Connecticut to sample some authentic Mexican food for yourself!