Poblano peppers are delightful. I'd like to try them in a beer recipe someday.
I especially like them roasted and stuffed with potatoes and cheese or sausage, mushrooms and cheese. They are one of my favorite peppers. I also like to smoke them along with pork or steak. The recipes are unlimited and they are good for you.
Here's one to try:
Roasted Poblano Salsa
6 poblano chiles
1 pound tomatoes, coarsely chopped (2 cups)
1/2 cup finely chopped sweet onion
1/4 cup chopped pitted green olives
3 tablespoons coarsely chopped cilantro
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and freshly ground pepper
Roast (or smoke) the chiles until charred. Skin, stem and seed the chiles, then dice. Combine the chiles with the tomatoes, onion, olives, cilantro, olive oil and lime juice. Season with salt and pepper.