Both poblano and bell peppers belong to the Capsicum annuum species of peppers, but they have some key differences when it comes to their heat level and uses. Keep reading to learn more about how poblano and bell peppers compare in terms of heat, flavor, size, and more.
The Scoville Scale
The best way to compare the heat level of different peppers is by using the Scoville scale. This scale measures the concentration of capsaicin, the compound that gives peppers their spiciness. The higher the Scoville Heat Units (SHU), the hotter the pepper will taste.
On the Scoville scale:
- Bell peppers range from 0-500 SHU
- Poblano peppers range from 1,000-2,000 SHU
As you can see, poblano peppers are significantly hotter than bell peppers on the Scoville scale. While bell peppers have almost no heat at all, poblanos have a mild to medium heat level.
Heat Level
In general, bell peppers are considered to be one of the mildest peppers available. Most bell pepper varieties have a Scoville rating of 0, meaning they contain virtually no capsaicin and therefore have no spiciness.
Some specialty bell pepper breeds may have a slight heat in the 100-500 SHU range, but most common grocery store bell peppers will not have any detectable heat. Their flavor profile centers around sweetness instead.
Poblano peppers, on the other hand, fall right in the middle of the heat spectrum. With ratings between 1,000 to 2,000 SHU, they are hotter than bell peppers and sweet peppers but significantly milder than blistering hot peppers like habaneros.
The heat of a poblano pepper can be described as a gentle, warming heat. It adds a mild spiciness and depth of flavor without being overwhelmingly hot for most palates. The heat builds gradually and does not “punch” you like a jalapeno or other hot pepper might.
However, pepper heat level can vary a lot depending on growing conditions and genetics. Some poblanos may be quite mild, while others can have a bit more kick. The unpredictability is part of the appeal of poblano peppers for many people.
Scoville Ratings Comparison
Here is a visual overview of how poblano and bell peppers compare on the Scoville scale:
| Pepper | Scoville Heat Units |
|---|---|
| Bell pepper | 0-500 SHU |
| Poblano pepper | 1,000-2,000 SHU |
As shown in the table, there is almost no overlap between bell and poblano peppers in terms of their Scoville ratings. Bell peppers are exclusively in the 0-500 range, while poblanos fall in the 1,000-2,000 range. This demonstrates clearly that poblanos provide significantly more heat and spice than bell peppers.
Uses
Since bell and poblano peppers have very different heat levels, they are used in different ways in cooking:
- Bell Peppers: Bell peppers are commonly eaten raw, grilled, sauteed, or roasted. Their sweet, mild flavor makes them incredibly versatile for anything from salads to stuffing to sandwiches. They can be used in virtually any cuisine.
- Poblano Peppers: Poblanos are popular for Mexican recipes like chiles rellenos, moles, chili con carne, and tamales. Their mild heat works well in cooked dishes. They are also sometimes stuffed or roasted. Dried poblanos are known as ancho chiles.
As you can see, bell peppers are more of an all-purpose pepper thanks to their lack of heat. Poblanos are better suited to Mexican and Southwestern dishes that benefit from a bit of spiciness.
Flavor Profiles
In addition to differences in heat level, poblano and bell peppers have their own unique flavors:
- Bell Peppers: Bell peppers are prized for their very sweet, almost fruity taste. Red, yellow and orange bell peppers are the sweetest. Green bells have a fresher, crisper flavor. Overall, bell peppers offer bold, bright sweetness.
- Poblano Peppers: Poblanos have a richer, more complex flavor than bells. They have a mild earthy taste with notes of dried fruit or raisins, black pepper, and spices. The heat adds another dimension.
So while bell peppers showcase sweetness, poblanos offer more depth and intrigue in their flavor profile. The heat makes them perfect for spicing up blander ingredients like chicken, beans, and rice.
Size
In addition to flavor and heat differences, bell peppers and poblanos vary in size:
- Bell Peppers: Bell peppers are significantly larger than poblanos. They come in many sizes but are typically around 4-6 inches long and 3-4 inches wide.
- Poblano Peppers: Poblanos are medium-sized chile peppers, usually around 4-5 inches long and 2-3 inches wide. They are smaller and narrower than bell peppers.
Due to their smaller size, poblanos are easier to work with in stuffed pepper recipes, as they cook faster and the filling goes further. Larger bell peppers may need longer cooking times and more filling.
Appearance
You can easily tell poblano and bell peppers apart based on appearance:
- Bell Peppers: Bell peppers are blocky, broad, and thick-walled. They come in green, red, yellow, orange, and sometimes purple or brown. The iconic bell shape is what gives them their name.
- Poblano Peppers: Poblanos have a long, narrow shape that tapers to a point. They are about 2-3 inches wide. Poblanos start out dark green and eventually ripen to red.
So bell peppers are fat and squat, while poblanos are elongated and more triangular. The key giveaway is the signature bell shape versus the tapered poblano shape.
Growing Regions
Poblano and bell peppers also differ in terms of where they originally came from:
- Bell Peppers: Bell peppers originated in Central and South America. Christopher Columbus introduced them to Europe in the late 15th century.
- Poblano Peppers: Poblano peppers are native to the state of Puebla, Mexico. They are an integral part of Mexican cuisine.
So bell peppers have roots in South America, while poblanos come specifically from Central Mexico. However, today both peppers are grown worldwide in warm climates.
Nutrition
Both poblano and bell peppers are nutritious vegetables:
- Bell Peppers: Bell peppers contain high amounts of vitamin C, vitamin A, and antioxidants like carotenoids. Red bells, in particular, are loaded with nutrients.
- Poblano Peppers: Poblanos are high in vitamins A and C, like bells. They also contain capsaicin, which has anti-inflammatory benefits.
So both types provide important vitamins, minerals, and antioxidants. Poblanos have the added benefit of capsaicin, the compound that makes chili peppers healthy.
Nutrition Facts Comparison
Here is a nutritional comparison between raw poblano and bell peppers (per 100g):
| Nutrient | Poblano Pepper | Bell Pepper |
|---|---|---|
| Calories | 22 | 20 |
| Fat | 0.3g | 0.2g |
| Sodium | 4mg | 2mg |
| Carbs | 4.8g | 4.6g |
| Fiber | 1.7g | 1.5g |
| Sugar | 2.4g | 3.3g |
| Protein | 1.2g | 0.8g |
| Vitamin C | 152% DV | 140% DV |
| Vitamin A | 15% DV | 12% DV |
As you can see, both peppers are exceptionally low in calories, fat, carbs, and sodium. They provide a good amount of fiber and disease-fighting antioxidants like vitamins A and C.
Cost
In most grocery stores, bell peppers tend to be slightly more expensive per pound than poblano peppers. However, prices can vary depending on the store and season.
Some average costs are:
- Bell peppers: $1.50 – $2.50 per pound
- Poblano peppers: $1 – $1.99 per pound
Poblanos tend to be inexpensive because they are easy to grow and produce high yields. Specialty colored bell peppers may cost more than standard green bells.
Buying peppers in season will usually save you the most money. Bell peppers are at their peak in the summer months, while poblanos are best in early fall.
Substitutions
In a pinch, poblano and bell peppers can be swapped in recipes, but keep these differences in mind:
- Poblanos can replace bell peppers when some heat is desirable
- Bell peppers can sub for poblanos when no spiciness is wanted
- Adjust any other seasonings since poblanos have more flavor complexity
- Consider the differences in size and cooking time
Ideally, choose another pepper variety with a similar heat profile if possible, like anaheim or banana peppers for poblanos, or cubanelle peppers for bells.
Conclusion
While poblano and bell peppers belong to the same pepper species, they have marked differences that make them suited for different uses. Bell peppers are far milder with a very sweet taste, while poblanos have a moderate level of heat and richer, more complex flavor.
Poblanos shine in Mexican dishes like chili, chiles rellenos, enchiladas, and tamales where their spice adds delicious flavor. Bell peppers are the pick for eating raw, roasting, or any recipe where a sweet, crisp pepper taste is desired.
So in conclusion, poblano peppers are definitively hotter than bell peppers by a wide margin on the Scoville scale. Their distinctions in heat, size, taste, uses, and appearance make them very different types of peppers.
Both play iconic roles in cuisines around the world and can add great flavor and nutrition to meals. Whether you prefer the juicy sweetness of bell peppers or the warmth and intrigue of poblanos, these versatile peppers are staples that every home cook should embrace.
Some people may perceive poblanos as being hot peppers, but their mild to moderate heat level allows even spice-sensitive palates to enjoy their flavor. When prepared properly and combined with cool, creamy ingredients, poblanos offer the perfect amount of zing to balance out a meal without overpowering it with too much heat.
With versatile bell peppers at one end of the spectrum and fiery hot peppers like habaneros at the other, poblano peppers occupy a comfortable middle ground heat that complements Southwestern and Mexican dishes perfectly. Their mild spice adds excitement without the intense burn of hotter pepper varieties.
When embarking on using new pepper varieties in cooking, it helps to taste a tiny raw sliver first to understand the heat level before combining it with other ingredients. Everyone’s tolerance for spiciness differs, so sampling a little poblano pepper before cooking with it ensures you can adjust recipes according to your preferences.
Some quick-fix ways to control the heat if poblanos turn out hotter than expected include adding more tomato, cheese, yogurt, or sour cream to a dish to cool it down. Sugar, honey, and chopped fruits can also counterbalance spicy heat. Removing the seeds and membranes reduces the heat level as well.
Understanding the nuances between peppers helps unlock their potential in the kitchen. While poblanos are hotter than bell peppers, they offer a milder gateway to exploring the exciting world of chili peppers in all their shapes, sizes, colors and heat levels.
As Christopher Columbus wrote while encountering some of the first chili peppers brought back to Europe, their heat “is more powerful than that of the common pepper, and it seems to be very wholesome.” Once feared as exotic and dangerous, spicy peppers like poblanos are now beloved for the flavor they add around the globe.
Whether they are stuffed, roasted, fried, dried, or incorporated into salsas, sauces, stews and moles, poblano peppers have earned a special place in Mexican cuisine and beyond thanks to their unique combination of hearty, succulent flavor with just the right amount of heat. As peppers continue rising in popularity worldwide, the beloved poblano stands poised to become even more commonplace in kitchens eager to add a mild dash of spice.
Peppers like poblanos are an edible luxury that we now take for granted, but were once a coveted ingredient only accessible to European elites. As the Columbian Exchange introduced New World produce like chili peppers to the Old World, global cuisines fundamentally changed forever. Just as potatoes and tomatoes transformed the cultures they touched, poblano peppers helped reshape Mexican cuisine in their own singular way.
It’s easy to see why Floriberto García Corres chose the iconic poblano pepper to represent his beloved state of Puebla. With its rich ties to Mexican culture and cuisine, the poblano encapsulates everything distinctive and delightful about the nation’s culinary heritage. When biting into a poblano’s savory succulence infused with mellow spice, you’re not just tasting a pepper – you’re tasting history.