Chili Stuffed Poblano Peppers

1) Roast the poblanos

1. Heat the oven to 425°F. Line a sheet pan with foil or parchment if you want easy cleanup.
2. Rub poblanos with neutral oil and place on the sheet pan. Roast for 15 to 25 minutes, turning once, until the skins are well blistered and dark in spots and the peppers are pliable.
3. Move peppers to a bowl and cover with a plate (or put them in a bag) for 10 minutes to steam. This makes the skins easier to rub off. When they are cool enough to handle, rub off any loose, papery skin. No need to be perfect.

2) Make a thick chili filling

1. Heat olive oil in a large skillet over medium-high. Add onion and cook 3 to 4 minutes until softened. Add garlic and cook 30 seconds.
2. Add ground beef or turkey. Cook until browned, breaking it up as you go. Drain excess fat if needed.
3. Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, and salt. Cook 1 minute to wake up the spices.
4. Add diced tomatoes, beans, and 1/2 cup broth. Simmer uncovered for 8 to 12 minutes, stirring occasionally, until thick and scoopable. You want it to mound on a spoon with no puddles of liquid in the pan. Add a splash more broth only if it is getting dry.
5. Turn off heat and stir in vinegar or lime juice. Taste and adjust salt.
6. Note: Depending on your peppers and how generously you stuff, you may have about 1 to 2 cups extra chili. I serve it on the side with chips or save it for lunch.

3) Stuff and bake

1. Lower oven to 400°F.
2. Slice a lengthwise slit in each pepper, keeping the stem on. Use a spoon to gently open. If you want less heat, scrape out the seeds and the pale ribs.
3. Arrange peppers in a snug single layer in a baking dish (a 9x13-inch dish usually works well) or an oven-safe skillet so they do not tip over.
4. Spoon chili into each pepper until generously filled.
5. Top each pepper with shredded cheese.
6. Bake for 10 to 14 minutes, until the filling is hot throughout and bubbling at the edges and the cheese is melted. For extra browning, broil 1 to 2 minutes, watching closely.
7. Finish with cilantro, sour cream, and a squeeze of lime.

4) Serve it up

I like these with tortilla chips for scooping the extra chili that escapes, or with rice if you want to stretch the meal. Either way, do not skip the lime. It makes everything taste louder in the best way.