Are poblano peppers hot? This is the question I asked when I opened my farm box this week. Those dark green peppers snuggled nicely into their little carton looked VERY spicy! I soon discovered they are not as hot as they look.
How do you tell if a pepper is hot?
Did you know there is a scientific way to calculate the amount of heat in a pepper? A gentleman by the name of Wilbur L. Scoville discovered a way, called the Scoville Scale, to measure the amount of capsaicin found in a pepper. You know the stuff that makes you sweat and your tongue and lips burn? That is capsaicin; it is the naturally occurring heat-bringing chemical found in all chili peppers. The amount of capsaicin concentration found in a pepper determines the amount of heat it brings to your taste buds. To give you an idea of how the scale works, I’ve created a table featuring a few different chili peppers and their matching Scoville measurements.
This is a condensed version of the Scoville Scale, but as you will observe, 100% pure capsaicin is found at the top of the list and the poblano pepper is found almost at the bottom of the scale.
Here’s a tip: smaller peppers are usually the hottest peppers
As you can see, these cute little Habanero peppers are near the top of the scale, while this beautiful bell pepper is all the at the very bottom.
Poblano peppers are on the mild side of the scale; however, it is important to remember they still carry some heat. If you want a good amount of heat, use more than one poblano in your recipe. A dish with six or seven poblano peppers will pack a heated punch. If you want less heat, use one or two poblanos in your recipe. For instance, I used two poblano peppers in my mini stuffed acorn squash breakfast, and there was just enough spice to make your tongue tingle.
How do you use poblano peppers?
You can use poblano peppers just like you would use sweet bell peppers; you can dice them and add them to salsa, chili, or salad. Poblano peppers are the perfect size to stuff as an appetizer. But the best way to prepare poblano peppers is to roast them. Roasting poblanos will bring out the richest flavor. A roasted poblano has a unique flavor you won’t find when you eat them raw.
How do you roast poblano peppers?
To learn the best way to roast poblano peppers, watch this short video by Cooking Guide.
You can roast poblanos on a grill, over an open flame, in a skillet, or in the oven, which is what I did for my mini stuffed acorn squash breakfast. I threw them in my 450F oven and roasted them for about 20 minutes. I flipped them once half-way through the roasting time.
The video suggests putting the roasted peppers in Ziploc bag to steam them, which will allow you to remove the skin easily. I chose to skip this step because I found the skin did not change the flavor much. I did pull off some wrinkled parts, but some skin remained and that was okay; it didn’t affect the recipe at all.
Poblanos are not hot; their heat range is between medium heat and mild. For this reason, they are one of the most versatile of all the chili peppers. You can find them in the produce section near the green bell peppers and jalapenos.
Do you want to use poblano peppers to make a delicious breakfast? Try this Stuffed Mini Acorn Breakfast recipe.
I recently purchased some cute little mini acorn squashes; I thought they would be perfect to make for breakfast. I cut the tops off and scraped out the seeds to fill it with eggs, ham, onions, garlic, fresh baby spinach, and roasted poblano peppers. The result was delicious and husband-approved.
This was so easy to put together. First, I roasted my poblano peppers in the oven, peeled them, and chopped them. Then I chopped my ham, spinach, onions, and garlic, sauteeing them with a tiny bit of coconut oil. Once everything was done cooking, I mixed it with the eggs and poured the mixture into my prepared squash.
This recipe is easy and convenient. After filling my squash, I covered everything with aluminum foil and stored it in the fridge overnight. When I got up the next morning, breakfast was ready to pop into the oven to bake while I got ready for my day. My husband and I actually had time to sit and eat a hot breakfast together before he left for work.
Mini Stuffed Acorn Squash Breakfast
Fill your belly and your heart with this tasty stuffed mini acorn squash recipe. The best part of this recipe is that it is an easy way to add a ton of veggies to your meal. The bright colors and savory blend of flavors make this stuffed mini acorn recipe an excellent high protein breakfast, lunch or dinner!
- 2 mini acorn squash or one large acorn squash
- 4 large eggs
- 1/4 cup almond milk
- 2 ounces thin sliced Canadian bacon chopped
- 5 cups baby spinach leaves
- 2 roasted poblano peppers chopped
- 1 teas salt add more or less to taste
- 1 teas fresh black pepper add more or less to taste
- 1/2 teas dry oregano add more or less to taste
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1/2 Tbsp melted olive oil divided
Preheat your oven to 375F.
Cut the tops off the squash and clean out the seeds. Set these aside for later.
Roast the poblano peppers with half of the coconut oil until the skin blisters and darkens all over, then cover the peppers to let them steam and when cool enough to handle, peel off the skin and remove the seeds before chopping.
Heat a skillet over medium heat. Add the remaining coconut oil and swirl to coat the pan. Add the ham, onions, garlic, and salt and pepper. Sautee until onions and garlic are tender. Add chopped spinach and cook just until the spinach has wilted.
In a medium bowl, mix together eggs and almond milk. Add sauteed mixture and the chopped poblano peppers. Season with salt and pepper to your taste and mix well.
Divide egg mixture evenly between the prepared squashes. Some of the egg will spill over the sides; don't worry about that. It will cook as the squash is in the oven.
Carefully place filled squash in an oven-safe baking dish lined with aluminum foil. Cover with aluminum foil and bake at 375F for 45-60 minutes or until squash is tender and eggs are set.