There are fiery, too-hot-to-handle peppers. And then there is the poblano, the easygoing star of these poblano recipes. In its dried state, it’s known as ancho (as in Ancho BBQ Chicken), but here we'll concentrate on the fresh pepper. You know, the one that tastes so awesome stuffed and roasted—hello, chiles rellenos!—and goes so well with chicken and pasta. The one that’s sumptuous in soups and stir-fries—and not too shabby baked into your potatoes and frittatas. Take a look at the recipes below to see how you might best spend some quality time with the easygoing poblano.