Any medium to thick walled pepper can be roasted, usually green. As far as a mildly hot pepper there's Hatch, Anahiem, Poblano and Beaver Dam to name a few.

Hope this helps!
NECM

Anaheim? Joe E Parker Numex for a little more kick.

thank you! At least I have a START lol I'll grow these and try them out. Can't wait to try the recipe with home grown fire roasted peppers. Hmmm.. "fire roasted peppers" That even sounds formidable. People might start thinking I know how to cook.. haha

Agree with peppers_galore. If it was a mild green chile and it was canned, 99% sure it was an Anaheim. Many to choose from-- Joe.E Parker, Big Jim, Barker, Sandia, etc. Hatch is any pepper grown in Hatch, New Mexico...kinda like champagne can only be called champagne if it's grown in that particular region of France.

Kevin

I like the canned green chiles, good stuff, but making your own is better! I make small batches and freeze. I use Nu Mex Heritage 6-4.

The canned green chiles are truly pointless - barely better than nothing.

ChickenCoupe, do you actually like the total lack of heat? It makes a difference as to what we would recommend.

No need to grow them to get started. Go to the store, get some chiles, and roast them. It's a little tricky at first since roasting veggies over an open flame is not something that we're used to doing. But get some experience, put good fresh chiles in the food, and see just how good that recipe can be!

Dennis

I disagree Dennis. Sure, nothing's like fresh roasted, but canned ones work in a pinch. Depends on what the dish is and whether roasting is even worth it as far as time and everything else is concerned. I'd rather use a can of FRESH chiles than some thawed out, mushy ones in the middle of winter. JMO.

Kevin

I'd rather use a can of FRESH chilies than some thawed out, mushy ones in the middle of winter. JMO.

They're pretty mushy in the can too. But pickling them would be another option. But I don't use them that often, and freezing works better as I can easily set quantity.
I guess I could go for little jars. I'll have to look into that.
I pickled 5 jars of pole beans today, and I got it down. They have a heavy crunch factor, not mushy in any way. The secret is not boiling them, just put the raw beans (or chilies) in the jar. I keep them in the fridge even though they seal as I'm not following standards. I sometimes do cook the jars for a few minutes after sealing. I never had a seal break.
I use the recipe in the link. I use my own pepper powder, not flakes.I make them pretty hot!
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I'm growing three varieties of pole beans this year.
Here is a two day harvest.
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Here is a link that might be useful: Spicy Pickled Green Beans