The peppers kept coming after we made hot sauce, so we made these.

Stuffed Poblanos

Sauce

1 28 oz can diced tomatoes
1/2 red onion, chopped
1 jalapeño, minced
1 1/2 tsp salt
1 tsp ground cumin
Large bunch cilantro
1 cup water

Peppers

Six medium poblanos
2-3 cups cooked rice (1 cup uncooked)
8 oz fresh spinach
8 oz cremini mushrooms, chopped
1 1/2 cup colby/jack cheese, grated
2 cups water

Preheat oven to 400 degrees.

Roast the peppers over an open flame until skin is blackened and blistered.  Place in a ziplock bag and allow to cool.  Remove skin using a serrate knife.  Halve peppers and remove stems and seeds.

Put all sauce ingredients (other than a small amount of the red onion) in a food processor and pulse until smooth.

Heat olive oil or butter in a large saucepan over medium heat.  Sauté mushrooms and onion until soft.  Add spinach and cook until wilted.  Add two cups of the sauce and the rice and reduce heat to low.   Stir occasionally  After 15 minutes, stir in one cup of the grated cheese.

Spoon mixture into pepper halves.  Top with remaining cheese.  Bake for 15 minutes or until cheese is melted.