Poblano peppers are as delicious as they are beautiful and grow well in pots in the greenhouse.The name Poblano comes from the valley of Puebla, south of Mexico City, where the peppers were first cultivated.This popular Mexican pepper is often roasted or used for chiles rellenos while still green. The red, dried form makes delicious mole sauce.
This is a big plant, so give it the space it needs: Set it at least 3 to 4 feet from other plants.
First, roast the poblano peppers - this brings out their subtle fruitiness and adds a depth of smoky flavour - you can either place them on a tray under the broiler,
directly on the grill or directly on the open flame, which is what is
typically done in Mexico. I prefer to broil them because you can do many
more at one time and just seems faster and easier.Whatever method you choose, turn them every 2 to 3 minutes- they will seem charred and blistered on the
outside but the flesh must be cooked but not burnt. Once charred and hot place them in a paper bag, close it tightly and let them sweat for 10 to 20 minutes. Under a thin stream of cold water, remove the charred skin
which should come right off. Make a slit down one side of the pepper
and remove the cluster of seeds and veins - leave the stems intact if you plan to stuff them as it helps them keep their shape.
Now they're ready to stuff! I used this recipe:http://aviedesigns.com/2011/09/stuffed-poblanos/
I added 2 jalapenos to the sauce and a bit more cheese on the top.