Poblano (mild)
Credit: Photograph by Michael Pirrocco

Woodsy in flavor and barely hotter than a bell pepper, this is the quintessential pepper for stuffing – particularly for chiles rellenos. Dried, it's called ancho and used to amp up the heat in moles (spicy sauces, often with chocolate) and as a base for carne adobada, a New Mexican pork stew.