HELLO show&TELL! so...i've been experimenting w/ a new recipe. and thought it was quite tasty. as my taste-buds have "matured"...i've grown to love a variety of veggies that would have been otherwise hidden in a napkin growing up. poblano peppers are a recent add to my list of loves. they have a bit more zip than bell peppers so it only made sense for me to give 'em a try.

i decided that i wanted to give my hand @ "stuffing" a poblano. enter in some tuna. now...it may sound odd...but i ended up deciding to do a double protein punch w/ some cottage cheese.

and i personally like the bite of green onion...rounded out w/ the sweet crunch of some apple.

so it's pretty basic...your list of ingredients shown here below. subject to your tastes...so tweak as you like. let the following list be your guide to a yield of {4} stuffed poblano halves.
{2} large sized fresh POBLANO peppers
{2} well drained 5oz cans of TUNA in water
1/2 cup (or so) of your choice COTTAGE cheese
2-3 GREEN ONION stalks ( i like alot..so i "error" to 3 or more! ) finely chopped up.
1/2 APPLE. ( again...i do like the taste/crunch of apples...so i usually do more ) diced into small pieces.
choice of CHEESE. i like the ease & taste of a slice of VELVETTA queso blanco when melted.
seasoning(s) choice. black and/or RED pepper...garlic powder...mrs. dash spicy southwest made it into mine...
combine tuna, green onions, apples, cottage cheese + spices in a bowl mixing well. set aside and move on to the next step...

now it's time to get roastin'! if you have a gas stove as we do...roasting is a breeze. i just rested the whole poblano on the stove grate. the same effect can be achieved in an electric oven by broiling or grilling is always an option. i just let the flame do it's job on both sides. i'm not one to time or measure things...so i can't really say EXACTLY how long i did this...but i turning often w/ tongs stopping when the skin darkened enough in spots & started to pop.

let the pepper cool to touch...and then cut lengthwise into halves. you will want to scoop out the "veins"...and most people take out the seeds. i recommend doing both steps w/ protective gloves. me? nah. livin' dangerously. i do remove the veins but keep as many seeds as possible. and gloves...i guess my skin has built up enough tolerance like that of my stomach - to heat. but be aware as some people are quite sensitive to things like this. ( i can recall a friend who canned jalapenos once w/o gloves and her hands swelled up like balloons).
i sprayed some olive oil on them and lightly seasoned w/ some mrs dash + a pinch of garlic salt. they are ready for stuffin' as seen below.

have your oven preheated to 350 degrees. and spoon your mixture divided evenly between your halves. top with your cheese choice {again mine was a white queso cheese slice} and JUST incase there wasn't enough "heat"... i put more crushed red pepper flakes on it plus a sprinkle of dried chives.

into the oven they go! of course...who would think of watching the time. but i know it wasn't long that they were in...i'd guess it was about 10 minutes. i've made them again since and have very good success doing this final "heating" process in the microwave just to let ya know!
when the cheese is melty...grab yourself a plate...

...and dish 'em up! i like mine w/ a bowl of basic vegetable medley soup...topped with...wait for it...MORE pepper flakes! (as if the photo doesn't give a clue below)

so there ya have it. peppers ontop MORE peppers. i told you it was getting HOT in here! but remember this can be adjusted to your taste-buds accordingly.
now...with that mention of "hot"...we are fore-casted to have our first 70 degree day in SEVEN months. yes. 7. like lucky number seven. like spring is FINALLY here. which means i am off. much to catch up on. buried flower beds to clean. flea market to prep up for. peppers to roast. you know...all that good stuff.
anywho...i hope you can piece together my random "recipe" here. don't be afraid to turn up the heat if you dare. you can live as crazy as i and LEAVE those poblano seeds in place!
thanks for peeking...and have a TERRIFIC day!