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Poblano 'Poblano Pepper'

Capsicum annuum 'Poblano'

The essential mild chile for authentic Mexican cuisine, offering just enough heat to be interesting without overwhelming delicate palates. These large, heart-shaped peppers are perfect for stuffing to make chiles rellenos or roasting until charred for incredible smoky flavor. When dried, they become the beloved ancho chile that's fundamental to Mexican cooking.

Harvest

65-80d

Days to harvest

📅

Sun

Blossom-End Rot of Tomato

☀️

Zones

4–11

USDA hardiness

🗺️

Height

1-3 feet

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Start Indoors

Transplant

Harvest

Start Indoors

Transplant

Harvest

Showing dates for Poblano 'Poblano Pepper' in USDA Zone 7

All Zone 7 pepper →

Zone Map

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Poblano 'Poblano Pepper' · Zones 4–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy to moderate

Spacing18-24 inches

SoilWell-drained, sandy loam with good organic content

pH6.2-7.0

Water1-1.5 inches per week, allow soil to dry slightly between waterings

SeasonWarm season

FlavorMild heat (1,000-2,000 Scoville units) with rich, earthy, slightly smoky flavor

ColorDark green when fresh, turning red-brown when fully mature

Size3-4 inches long, 2-3 inches wide

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	April – April	June – July	—	August – October
Zone 4	March – April	June – June	—	August – October
Zone 5	March – March	May – June	—	August – October
Zone 6	March – March	May – June	—	July – September
Zone 7	February – March	April – May	—	July – September
Zone 8	February – February	April – May	—	June – August
Zone 9	January – January	March – April	—	May – July
Zone 10	January – January	February – March	—	May – July

Complete Growing Guide

Light: Blossom-End Rot of Tomato, Pepper, and Watermelon. Soil: Clay, High Organic Matter, Loam (Silt), Sand. Soil pH: Acid (<6.0), Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage. Water: KAP-sih-kum AN-yoo-um. Height: 1 ft. 0 in. - 3 ft. 8 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: 12 inches-3 feet. Growth rate: Medium. Maintenance: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Propagation: Seed. Regions: Coastal, Mountains, Piedmont.

Harvesting

Fruits are a non-pulpy berry and vary considerably across cultivars. Some are long, thin, bright red, and spicy; others are thick, large, and sweet-tasting; others still are small and in ornamental shapes and colors, grown as decoration.

Color: 'Aurora', 'Basket of Fire', 'Black Pearl', 'Buena Mulata', 'Calico', 'California Wonder', 'Candelabra', Cerasiforme Group, 'Chilly Chili', Conioides Group, 'Early Jalapeno', Fasciculatum Group, Grossum Group, 'Hot Returns', Longum Group, 'Mad Hatter', 'Purple Flash', 'Sweet orange', 'Sweet Sunset'. Type: Berry. Length: 1-3 inches. Width: < 1 inch.

Garden value: Edible, Good Dried, Showy

Harvest time: Summer

Bloom time: Summer

Edibility: Fruits edible, but spiciness is unpredictable in intensity.

Storage & Preservation

Fresh poblanos store best in the refrigerator's crisper drawer, wrapped loosely in paper towels inside a perforated plastic bag. They'll maintain quality for 1-2 weeks this way. Never store fresh peppers in airtight containers, which trap moisture and accelerate spoilage.

For longer storage, roast poblanos over an open flame or under the broiler until charred, then steam in a paper bag for 10 minutes before peeling. Frozen roasted poblanos last 6-8 months and are perfect for winter cooking projects.

To make your own ancho chiles, string whole red poblanos on thread and hang in a warm, dry, well-ventilated area for 2-3 weeks until completely dried. Store dried anchos in airtight containers away from light. You can also slice fresh poblanos and dehydrate at 125°F for 8-12 hours for quick-drying.

History & Origin

Origin: Tropical North and South America

Advantages

+Disease resistance: Deer, Drought, Heat
+Attracts: Songbirds
+Wildlife value: Birds are immune to the capsaicin in peppers and can safely eat the fruits with no ill effects. Therefore, these plants may attract birds. Host plant for Potato Tuber Moth.
+Edible: Fruits edible, but spiciness is unpredictable in intensity.

Companion Plants

Plant Together

Basil

Repels aphids, spider mites, and thrips while potentially enhancing pepper flavor

Marigold

Deters nematodes, aphids, and whiteflies with natural pest-repelling compounds

Tomato

Similar growing requirements and can share support structures, mutual pest confusion

Oregano

Repels cucumber beetles and provides ground cover to retain soil moisture

Parsley

Attracts beneficial insects like hoverflies and parasitic wasps that control pests

Carrots

Deep roots don't compete with shallow pepper roots and help break up soil

Onions

Sulfur compounds repel aphids, spider mites, and other common pepper pests

Nasturtium

Acts as trap crop for aphids and cucumber beetles while attracting predatory insects

Keep Apart

Black Walnut

Releases juglone toxin that stunts growth and can kill pepper plants

Fennel

Allelopathic chemicals inhibit growth and development of pepper plants

Kohlrabi

Competes heavily for nutrients and can stunt pepper growth through root competition

Apricot Tree

Can harbor verticillium wilt which spreads to peppers through soil

Nutrition Facts

Protein

1.43g(3%)

Fiber

2.07g(7%)

Carbs

5.14g(2%)

Fat

0.191g(0%)

Vitamin C

128mg(142%)

Iron

0.117mg(1%)

Calcium

8.37mg(1%)

Potassium

192mg(4%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #2747662)

Pests & Disease Resistance

Resistance

Moderate resistance to common pepper diseases

Common Pests

Aphids, spider mites, pepper maggot, cutworms

Diseases

Bacterial spot, verticillium wilt, mosaic virus

Frequently Asked Questions

How long does poblano pepper take to grow from seed?▼

Poblano peppers take 65-80 days from transplant to first harvest, but you'll need an additional 8-10 weeks for indoor seed starting. From seed to harvest, expect about 4-5 months total. Start seeds indoors in late winter or early spring for summer harvest in most climates.

Can you grow poblano peppers in containers?▼

Yes, poblanos grow well in containers that are at least 5 gallons with drainage holes. Choose compact or dwarf varieties for best results. Use a high-quality potting mix and place containers where they'll receive 6-8 hours of direct sunlight. Container plants need more frequent watering but allow better control over soil conditions.

What does a poblano pepper taste like?▼

Poblanos have a mild, earthy flavor with subtle heat (1,000-2,000 Scoville units) and slight smoky undertones. When roasted, they develop a rich, sweet-smoky taste that's complex but not overwhelming. The thick flesh has a meaty texture perfect for stuffing, and the flavor intensifies significantly when dried into ancho chiles.

When should I plant poblano peppers?▼

Start poblano seeds indoors 8-10 weeks before your last frost date. Transplant outdoors only when soil temperatures consistently reach 60°F and nighttime temperatures stay above 55°F. In most regions, this means transplanting in late spring, typically 2-3 weeks after your last frost date.

Are poblano peppers good for beginners?▼

Poblanos are moderately beginner-friendly once transplanted, but they require patience during germination and careful attention to soil temperature. They're more forgiving than hot peppers but less foolproof than bell peppers. Success depends on providing consistent warmth and avoiding overwatering.

Poblano vs Anaheim peppers — what's the difference?▼

Poblanos are wider, heart-shaped, and darker green with thicker walls perfect for stuffing. Anaheims are longer, lighter green, and thinner-walled. Poblanos have more complex, earthy flavor while Anaheims are milder and sweeter. Both range 1,000-2,000 Scoville units, but poblanos tend toward the higher end.