I have harvested several off my plant and all have had very little heat. I have not let any go red however.
Bruce

I get that with jalapenos (some hot & some not), but i don't recall getting mixed results with poblanos on the same plant (i do have 2 different poblanos growing and have noticed a difference between the 2 plants, fwiw)

Older ones get more heat. ALSO, the heat in thos peppers comes from the seed bags. If you trim that part you will get a sweet pepper.

John: Poblanos are notorious for being up and down on heat levels.

Kevin

Kevin's right...notorious for variable heat from pod to pod.
I've had some at the low end of the range, say 1,500 Scoville, and others that must have been 5,000 or better. When roasted or grilled, the heat is also tempered.

Josh