Sargento Poblano is an F1 hybrid poblano pepper bred for disease resistance, delivering mature peppers in just 65 days from transplants. This compact, bushy plant produces the classic dark green poblanos perfect for roasting and stuffing, with the added security of Phytophthora resistance, a trait that matters enormously in humid growing regions where this soil-borne disease can devastate pepper crops. At 12 inches apart, these plants slot easily into home gardens and containers alike.
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What sets Sargento Poblano apart is its Phytophthora resistance combined with genuine earliness. You get poblanos faster than many open-pollinated varieties, and the disease resistance means you're not fighting root rot in wet springs or heavy clay soils. The hybrid vigor shows in reliable production and sturdy plants that handle stress without tantrums.
Sargento Poblano peppers are grown for roasting and stuffing, the traditional heart of Mexican cuisine. Their thick, meaty walls and manageable size make them the go-to choice for chiles rellenos, and they're equally at home charred over an open flame, peeled, and served in strips with cream and cheese. Home gardeners prize them for preserving as rajas or drying for mole.
No timeline data available yet for this variety.
Sow seeds in late March or approximately 8 weeks before your transplant date, planting 4 seeds per inch at 1/4 inch depth in flats or 20-row trays. Maintain soil temperatures at 80-90°F for reliable germination, as pepper seeds germinate slowly in cooler conditions. Once the first true leaves appear, transplant seedlings into 2-inch cell containers or 4-inch pots. Grow plants at approximately 70°F during the day and 60°F at night until transplanting outdoors.
Transplant out after frost danger has passed when soil is warm and weather is settled. Ideal seedlings have buds but not open flowers. Space plants 12 inches apart.
Harvest Sargento Poblano peppers at 65 days from transplanting when they reach full size and mature dark green color. Pick peppers at their peak for roasting and stuffing, using a sharp knife or pruners to cleanly remove them from the plant. Continued harvesting encourages more flowering and production through the season.
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