Poblano peppers are a mild variety of chili pepper used in Mexican and Southwestern cooking, perhaps most notably in the classic chile relleno in which the roasted pepper is stuffed with cheese, then coated in egg and then fried. Poblano peppers are so named because they are said to originate from the state of Puebla in central Mexico. They have thick, dark-green skin and a wide base which tapers to a point. Poblano peppers are mild to medium-hot. Poblano peppers register between 1,000 and 2,000 SHU on the Scoville scale. When dried, the poblano pepper is called the ancho chili. Plant seeds 1/8-1/4" deep after danger of frost, or start indoors 6-8 weeks before last expected frost in hardiness zones 7 and below. Keep soil moist until germination (8 days-3 weeks), then watering can be light to moderate as needed.