- Greenhouse Peppers | Key Growing Information
- Pepper Picks: Bells & Jalapeños | Johnny's Webinar Series
- Sweet Bell Peppers | Variety Comparison Chart (PDF)
- Greenhouse Bell Pepper Production Guide | Tech Sheet (PDF)
- Cayenne Peppers | Variety Comparison Chart (PDF)
- Field-Grown Pepper Production Guide | Tech Sheet (PDF)
- Peppers | Key Growing Information
- Johnny's Corno di Toro Peppers Rule | Press Release
- Basket-weave Trellising Instructions for Tomato & Pepper Plants | Tech Sheet (PDF)
- Video: 'Baron' Poblano/Ancho Pepper | Classic, flat grilling pepper perfect for chilles rellenos
- Video: Hand-Pollinating Peppers at Our Research Farm | Classical Plant Breeding at Johnny's Selected Seeds
- Peppers: Mostly Sweet with a Touch of Heat | Johnny's Educational Webinar Resources
- Video: Peppers: Mostly Sweet with a Touch of Heat | Johnny's Webinar Series
- Video: How to Grow Peppers • From Seed to Harvest
- Video: Growing Peppers in Containers with Niki Jabbour & Johnny's
- Late-Summer Recipe Preview with Farmer-Chef Frank Giglio | Three Lily Farm, Thorndike, Maine
- How to Grow Great Pepper Seedlings | Tips for Successful Transplants
- Johnny’s OP Stewardship Project: Restoration of ‘Hungarian Hot Wax’ Pepper
- Video: Restoration of OP 'Hungarian Hot Wax' Pepper | Exclusively from Johnny's Selected Seeds
- Pepper Picks: Bells & Jalapeños | Johnny's Webinar Series
- Johnny's Hot Pepper Palooza | 10 Types of Chili Peppers to Bring the Heat to Your Harvest
Video: 'Baron' Poblano/Ancho Pepper | Classic, flat grilling pepper perfect for chilles rellenos
'Baron' is an Ancho (Poblano)-type pepper, which are the classic peppers used in the traditional Mexican dish, chiles rellenos, made by stuffing the grilled peppers with cheeses and/or minced meats and vegetables, battering them with an airy egg coating, then frying until crispy — true Mexican comfort food.
To roast, lay the pepper on the grill, stovetop burner, or oven shelf and roast, turning as needed with tongs, until the skin is blackened. Place the peppers in a paper bag for a few minutes to help separate the skin from the flesh, then peel and use for cooking.
Take a closer look at all our Ancho (Poblano)-type peppers…