The Pepper You Should Be Eating, According To Alex Guarnaschelli

From the ultra-mild bell pepper to the ever-so hot and spicy Carolina Reaper, the world is filled with peppers of all shapes, sizes, and heat levels. Whether you are spice-averse or get a thrill from burning your mouth, there is a pepper out there that is just right for you. 

While India gave the world spices like black pepper, Mexico gave the world peppers like the jalapeño, serrano, chipotle, chile de árbol, and poblano (via Craftsy). Among the many peppers that originate from the vibrant country of Mexico, poblano peppers are among the most popular and well-known across the globe, as Taste Atlas cites. You can find this pepper in a variety of dishes, ranging from mole sauce to chile relleno (stuffed pepper), where they will add the perfect smokiness and occasional kick. 

Its incredible taste is something that many folks have come to love, and it seems that celebrity chef and TV personality Alex Guarnaschelli agrees. In a Twitter post, a fan of the Iron Chef tweeted her with a quote she made about poblano peppers stating that "poblano peppers are what we all wish green peppers tasted like." Guarnaschelli retweeted the post, simply saying, "Truth."

The poblano pepper is actually quite healthy

While it is known that the poblano pepper can impart immense flavor to any dish, most are not aware of the many health benefits that this small, yet mighty, pepper has. According to Healthline, poblano peppers (known as ancho chiles when dried) carry about 105 percent of the recommended daily amount of vitamin C and about 30 percent of the daily amount needed for vitamin A. In addition to this, Healthline adds that poblano peppers also carry trace elements of vitamin B2 (also known as riboflavin), potassium, and iron. 

Eating more poblano peppers can also provide the body with a myriad of antioxidants, which can combat the dreaded free radicals, as well as help the body reduce overall inflammation and boost its immunity. The poblano pepper, which originates in the city of Puebla in Mexico, was also an ingredient that was widely prevalent in the daily diets of the Aztecs, according to Experience Mayahuel. The Aztecs, who were known to have very healthy diets, enjoyed eating poblano peppers among other foods like maize (corn), squash, jicama, guava, and even grasshoppers. 

The Spruce Eats notes that although there are many ways to cook a poblano pepper, the best way is to roast them and then peel the skin off.