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/
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