Scoville Heat Index for Peppers

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I love my Hungarian Wax peppers. I made Italian style stuffed peppers and they have a pleasant heat. They got my mouth all warm and happy. No gassiness afterwards, either.

But my Poblanos are so dang hot I have not a clue what to do with them. I burned my face touching it. I thought they were far more mild then they are. Maybe they're easier to take when they're green? The one I cut up was one I let get bright red.
 
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