My wife and I recently went to Big Choice Brewing in Broomfield, CO and tried their line-up. I had their poblano stout and was really intrigued by how they got a subtle smokey flavor without the heat. The description said that they put de-seeded roasted poblano peppers in the secondary. I just brewed the stout base today (oatmeal stout) and am going to put the roasted poblanos in the secondary.
I am thinking 2-3 roasted de-seeded peppers for a 5-gallon batch. Any other thoughts?