Organic
Poblano Pepper
"Deep smoky flavor in every bite"
A mild to medium-hot variety of pepper originating from Mexico, Poblanos are a staple in Mexican cuisine, often stuffed and used in dishes like chiles rellenos.
Also known as
Chile Poblano, Pasilla
Botanical name
Capsicum
Product Details
PLU Code
94705
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Mexico
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Poblano Pepper
Rich in vitamins and antioxidants, Poblanos add flavor and nutrition to various recipes, particularly when roasted or grilled to bring out their deep, earthy flavor.
Nutrition Information
Poblano pepper is a nutrient-rich vegetable, one 70g serving of which contains approximately 49 kilocalories, 10.7g of water, 1.3g of protein, 0.2g of fat, 11.8g of carbohydrates, 6.2g of dietary fiber, and 0.7g of sugars.
In terms of vitamins, poblano pepper is rich in vitamin A, C, and B6, containing 850 IU, 125mg, and 0.2mg per 70g serving respectively.
Poblano pepper is also a good source of essential minerals, containing 0.3mg of iron, 0.3mg of zinc, 7.7mg of potassium, 10.4mg of magnesium, 27mg of phosphorus, 0.6mg of copper, and 0.3mg of manganese per 70g serving.
Storage & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Breathable bags, mesh bags or ventilated crates to maintain humidity and air circulation
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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