1. Roast poblano peppers under a broiler or on a grill until blistered on all sides; steam in a covered bowl 10 minutes, peel, slit lengthwise, remove seeds, and keep stems if desired.

2. Heat oil in a skillet over medium; sauté diced onion until translucent, then add garlic for 30 seconds.

3. Add ground beef or turkey and cook until browned; drain excess fat if needed.

4. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper; add fire-roasted tomatoes, black beans, corn, and cooked rice; simmer until mixture is cohesive and not watery.

5. Fold 1 cup shredded cheese into the filling for creaminess; taste and adjust seasoning.

6. Stuff each poblano generously with filling, place in a lightly oiled baking dish, and top with remaining shredded cheese.

7. Bake at 375°F (190°C) for 18–22 minutes until heated through and cheese is melted and bubbly; broil 1–2 minutes for browned spots if desired.

8. Rest 5 minutes, then garnish with chopped cilantro, a drizzle of crema or sour cream, and lime wedges; serve warm.