Los Angeles Rams Punter Johnny Hekker teamed with Chef Dave to make a tasty Poblano Pepper in this episode of Rams Top Chef.
Rams Top Chef with Johnny Hekker
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I make those about once a month. I use a ground turkey breast for the stuffing part, but very similar. Those Poblanos aren't really hot btw... they have just a hint of heat. I add a bunch of fresh chopped up habanero peppers into the stuffing so they gain a real nice level of heat.
I have never Tried them. But after this ^ Video, and your comments Selassie, I going to try cooking some! "I Like Heat!!"
I do a variation with pulled pork. The Poblano is - as @Selassie I said - pretty mild. But I find green bell peppers to be downright disgusting so I never use them for anything but maybe fresh veggie platters. Anyway, the poblano has a touch more heat than a bell but the flavor is far better and has a little smoky hint to it. I generally add some of our Savory Napalm sauce to it to up the heat level and use a 3 cheese Mexican blend for the cheese. They are like an enchilada on steroids.
BTW - you can skin a poblano by simply torching it on the outside until the skin bubbles and then put it in a paper sack for a few minutes. I find this quicker and easier than putting them under the broiler.
