Poblano Peppers have a fairly thick waxy protective skin that is edible but mostly removed in recipes. There are various methods including scorching the peppers on the open fire of the gas burner, we use the more comfortable oven method. Apply a thin layer of oil and salt on the Poblano Peppers.
Place them onto the top rack of a 360°F / 180°C preheated oven until the waxy outer layer starts to burn off then flip them over, 15 - 30 minutes.
Place the peppers into a plastic bag or kitchen cloth so they won't cool off.
Peel off the wax layer.
Filling
While the peppers are in the oven, we can start preparing the filling. In a skillet, heat oil to high to saute the diced onions and salt until glassy / translucent look. Stir in the diced garlic and saute for another minute longer.
Add the ground meat and stir fry until browned, 10 - 15 minutes. If any optional filling is prepared, like sweetcorn, rice or beans then this is the time to mix it with the meat.
Assembly
Make an incision along the long side of the Poblano Peppers then fill them up with the meat. Make sure not to cut it all the way down.
Top it up with grated cheese and place the stuffed Poblano Peppers under the broiler at the highest temperature until the cheese gets a golden brown color, about 10 - 15 minutes.