Substitute for Poblano Peppers: Ratios and Best Uses

By The Recipes by Mom kitchen · Last checked October 21, 2026 · Not kitchen-tested; see how our recipes are made

The best substitute for a poblano pepper is an Anaheim pepper, used in an equal 1 for 1 ratio. For a similar pepper with no heat, a green bell pepper is a reliable choice, also used 1 for 1.

Poblanos are known for their very mild heat and thick walls, which makes them ideal for roasting and stuffing. The best substitute depends on whether your recipe needs that gentle heat or simply the size and shape of the pepper.

Substitutes for poblano peppers

Ratios are common kitchen equivalents; results vary by recipe, so try a swap in a forgiving recipe first.

Good to know

• Dried poblanos are sold as ancho chiles

How to choose the right poblano pepper substitute

When replacing poblano peppers, consider the main characteristics you need for your dish. The most important factors are heat level, pepper size, and wall thickness.

• Heat Level: Poblano peppers are mildly spicy. Anaheim peppers offer a very similar level of mild heat. If you want to remove the heat entirely, green bell peppers are the best option as they have no spiciness. For a significant increase in heat, jalapenos can be used, but in much smaller quantities.
• Size and Shape: For recipes like chiles rellenos or stuffed peppers, size is critical. Both Anaheim and green bell peppers have a comparable size and shape to poblanos, making them suitable for filling.
• Wall Thickness: Poblanos have thick, sturdy walls that hold up well to roasting and stuffing. Anaheims and green bell peppers share this quality. Cubanelle peppers, however, have thinner walls, which means they cook faster but may not hold a filling as well.

Swaps by recipe type

Different recipes highlight different qualities of the poblano pepper, so the best substitute can change depending on how you are cooking it.

For Chiles Rellenos and Roasting: Anaheim peppers are the top choice. Their size, thick walls, and mild heat level are the closest match to poblanos, ensuring they can be stuffed and roasted without falling apart.

For Salsas and Sauces: Anaheim peppers work well for a mild salsa with a flavor profile similar to that of a poblano. If you want a much spicier sauce, you can use jalapeno peppers, but be sure to use a much smaller amount to avoid overwhelming the dish.

For Stuffed Peppers and Fajitas: A green bell pepper is an excellent substitute in these dishes. It has the right size and sturdiness for stuffing and holds its shape when sliced and cooked in fajitas. This swap will result in a dish with no heat.

For Sautes: Cubanelle peppers are a good option for sautes. Their thinner walls cook more quickly than a poblano’s, which is often desirable in a stir-fry or saute.

What changes when you swap

Substituting ingredients always results in small changes to the final dish. When you replace poblano peppers, the most noticeable difference will be the level of heat. Using a green bell pepper will remove all spiciness, while using a jalapeno will increase it significantly.

The cooking time may also need adjustment. A pepper with thinner walls, like a Cubanelle, will cook faster than a thick-walled poblano or Anaheim. When roasting or sauteing, pieces cut to a uniform size will cook more evenly, regardless of the pepper you choose.

Finally, remember that dried poblano peppers are sold as ancho chiles. Because they are dried, they have a different texture and are not a direct substitute for fresh poblanos in most recipes.

Sources and method

• Substitution ratios: common equivalents from US university extension substitution tables and standard cookbooks, cross-checked by the editors

Last checked October 21, 2026.