For stuffed poblano peppers, use 1 pound of meat, 1 cup of cooked white rice and four poblano peppers. To add flavor, use 1 cup of salsa or a mixture of seasonings to taste.
Good meat options are precooked shredded chicken, ground beef or ground turkey. Coat the peppers with a light layer of olive oil, then broil in the oven until darkened. Put the chilis in a bowl, and cover to let the skin separate, then peel the skin off. Open the peppers, and remove the seeds and ribs, or leave some intact to add heat to the dish.
If raw, cook the meat in a skillet along with chopped onion and minced garlic to release the flavors. Mix in salsa or seasonings, such as cumin, chili powder and cilantro. If using seasonings instead of salsa, also include 2 tablespoons of tomato paste. Mix thoroughly with rice.
Spoon the mixture evenly into the peppers, and cover with shredded cheese or Mexican queso to taste. Cook for 30 minutes at 350 degrees Fahrenheit or until the mixture is heated through and the cheese is melted. Serve with Mexican cream and other traditional Mexican sides, such as tortillas, refried beans and guacamole.