Mexican Stuffed Poblano Peppers

Instructions

1. Roast the Poblanos
   Preheat oven to 425°F (220°C). Place poblano peppers on a baking sheet and brush with 1 tablespoon olive oil. Roast for 15-20 minutes until skin blisters and peppers soften. Transfer to a bowl, cover with plastic wrap and let steam for 10 minutes. Carefully peel the skins, make a slit down one side of each pepper, and remove seeds while keeping peppers intact.
2. Prepare the Filling
   Heat remaining olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant. Add ground beef, breaking it up with a spoon, and cook until browned, about 5-6 minutes. Drain excess fat if necessary.
3. Season the Mixture
   To the skillet, add diced tomatoes, chili powder, cumin, oregano, salt and pepper. Stir to combine and simmer for 5 minutes until flavors meld. Remove from heat and stir in cooked rice, 1 cup of shredded cheese, and chopped cilantro.
4. Stuff the Peppers
   Reduce oven temperature to 375°F (190°C). Carefully stuff each poblano pepper with the beef and rice mixture. Place stuffed peppers in a baking dish, cut-side up.
5. Bake
   Sprinkle the remaining 1/2 cup of cheese over the stuffed peppers. Bake for 15 minutes, or until cheese is melted and peppers are heated through.
6. Serve
   Remove from oven and let rest for 5 minutes. Garnish with additional cilantro and serve warm, optionally with sour cream, lime wedges, or your favorite Mexican hot sauce.