7 Poblano Pepper Substitutes That Will Save Your Next Dish (And How to Use Them!)

Are you standing in front of your spice rack or kitchen cabinet, staring at an empty spot where your poblano peppers should be? Don’t panic—you’re not alone. Whether you’ve run out or can’t find them at the store, there are plenty of worthy substitutes that can save your recipe and still bring some heat (or mildness) to the table.

In this guide, we’ll walk you through 7 amazing poblano pepper substitutes, explain their flavor profiles, heat levels, and best uses. Plus, we’ve got storage hacks and pro tips to keep your spices fresh and flavorful longer!

Table of Contents

• What is a Poblano Pepper?
• Why You Might Need a Substitute
• Top 7 Poblano Pepper Substitutes
• Buying Guide for Spice Lovers
• Storage & Usage Hacks
• Frequently Asked Questions
• Final Thoughts

What is a Poblano Pepper?

Poblano peppers are mild, dark green chili peppers originating from Mexico. They have a rich, earthy flavor with just a hint of heat—measuring between 1,000 and 2,000 Scoville units.

When dried, they become ancho peppers, which are commonly used in sauces like mole. Fresh poblanos are great for stuffing (like in chiles rellenos), sautéing, or roasting.

Why You Might Need a Substitute

There are several reasons you might need a poblano pepper alternative:

• They’re not available at your local grocery store
• You want a spicier or milder option
• You're looking for a longer shelf life or easier storage
• You prefer a different texture or flavor profile

Luckily, many other peppers—and even spice blends—can mimic the flavor, heat, or texture of poblanos depending on how you’re using them.

Top 7 Poblano Pepper Substitutes

Here’s our list of the best alternatives to use when you don’t have fresh poblanos on hand. Each comes with notes on flavor, heat level, and ideal usage.

Pepper / Spice	Heat Level (SHU)	Flavor Profile	Best Used For
Green Bell Pepper	0	Mild, sweet, crisp	Stuffed dishes, stir-fries, raw use
Anaheim Pepper	500–2,500	Mild to moderate, slightly sweet	Roasting, soups, salsas
Jalapeño	2,500–8,000	Grassy, spicy, bold	Tacos, nachos, poppers
Cubanelle Pepper	100–1,000	Lightly spicy, citrusy	Sautéed dishes, salads
Ancho Chili Powder	1,000–2,000	Earthy, smoky, dried poblano flavor	Spice rubs, sauces, stews
Mushrooms (as meaty substitute)	0	Umami-rich, meaty texture	Stuffed recipes, vegetarian meals
Shishito Pepper	100–1,000	Mild, slightly smoky, crisp	Grilled snacks, Asian-style dishes

1. Green Bell Pepper

If you’re aiming for the texture and shape of a poblano but don’t mind skipping the heat, green bell peppers are your go-to. They lack the earthiness of poblanos but offer a similar firmness and size—perfect for stuffing or slicing.

2. Anaheim Pepper

Native to California, these peppers are slightly spicier than poblanos on average. If you enjoy a bit more kick, Anaheim peppers make a great swap. Roast them before using to enhance their sweetness and depth.

3. Jalapeño

Want to turn up the heat? Swap poblanos with jalapeños—but be warned: they pack a punch! Remove the seeds and membranes to dial back the spice while keeping the flavor.

4. Cubanelle Pepper

These pale green or yellow peppers add a light kick and unique citrusy note. Ideal for sautéed vegetables or light Mexican dishes where a subtle peppery touch is desired.

5. Ancho Chili Powder

Since dried poblanos are called anchos, it makes sense that ancho chili powder mimics the flavor perfectly. Use it in place of fresh poblanos when making sauces, stews, or dry rubs.

6. Mushrooms (for Stuffed Recipes)

Yes, mushrooms aren’t peppers—but if you’re going vegetarian or want a meaty texture without any spice, portobello or cremini mushrooms are excellent stand-ins for stuffed poblano recipes.

7. Shishito Pepper

These Japanese peppers are often eaten grilled or sautéed. Mild with a crisp bite, they work well as a side dish or in Asian-inspired cuisine.

Buying Guide for Spice Lovers

If you’re new to the world of peppers or simply want to expand your pantry, here’s a handy buying guide to help you pick the right poblano substitute based on your needs.

Top Picks by Use Case

• Best for Stuffing: Green Bell Pepper or Portobello Mushroom
• Best for Heat: Jalapeño
• Best Dried Alternative: Ancho Chili Powder
• Best for Sautéing: Cubanelle Pepper
• Best All-Rounder: Anaheim Pepper

Recommended Brands

• McCormick Ancho Chili Powder – Rich flavor, perfect for sauces and rubs.
• Cal-Mex Organic Jalapeños – Crisp, juicy, and consistently spicy.
• Trader Joe’s Cubanelle Peppers – Great value, fresh, and versatile.
• Fresh Prince Mushrooms – Firm and flavorful, perfect for plant-based dishes.

Storage & Usage Hacks

To get the most out of your peppers and spices, proper storage is key. Here are some expert-tested hacks to extend shelf life and maintain flavor.

How to Store Fresh Peppers

• Keep unwashed peppers in a plastic bag in the fridge for up to 2 weeks.
• Freeze roasted peppers in airtight containers for up to 6 months.
• Dry them on a string or in a dehydrator to make homemade ancho-like peppers.

How to Store Spices

• Store in airtight containers away from direct sunlight and heat.
• Label jars with purchase dates—most ground spices last about 6–12 months.
• Use whole dried peppers within 2 years for optimal flavor.

Pro Tip: Spice Blending Hack

Create your own custom chili powder blend using 2 parts ancho powder, 1 part smoked paprika, and a pinch of cumin. Perfect for adding depth to any dish that calls for poblano flavor!

Frequently Asked Questions

Can I use banana peppers instead of poblano?

Banana peppers are much sweeter and less earthy than poblanos. While they can work in salads or sandwiches, they’re not ideal for Mexican-style cooking unless you’re going for a tangy-sweet twist.

Is poblano hotter than jalapeño?

No, jalapeños are generally hotter than poblanos. On average, jalapeños measure around 2,500–8,000 SHU, while poblanos fall between 1,000–2,000 SHU.

Can I substitute canned green chilies for poblano peppers?

Absolutely! Canned green chilies (often made from New Mexico or Anaheim peppers) are a convenient substitute. Just drain and rinse them before use.

How do I roast peppers at home?

1. Place peppers directly over a gas flame or under a broiler until skin blisters.
2. Wrap in foil and let steam for 10 minutes.
3. Peel off skin, remove seeds, and use as desired.

Final Thoughts

Whether you're out of poblanos or just curious about alternatives, you now have a full toolkit of substitutes ready to rescue your meal. From mild green bell peppers to fiery jalapeños and earthy ancho powders, each option brings something unique to the table.

Remember, spice substitution isn't just about swapping one ingredient for another—it's about understanding flavor profiles, heat levels, and textures to create something delicious. So next time you reach for a poblano and come up short, grab one of these substitutes and keep cooking with confidence!