Stuffed Poblano Chilies

I've only stuffed bell peppers before, but this was a fun change.  Jared especially liked this filling--might be a new favorite.  The slightly sweet filling went great with the slight spice of the peppers.  This would be good with poblano, yummy, anaheim, etc peppers.

4 large poblano chilies (or other pepper/chili of choice)
1 large clove garlic, finely chopped
salt
1/2 medium white onion, chopped
1 tsp dried oregano
Generous pinch ground cinnamon
1 1/2 cups cooked brown or white rice
2 medium tomatoes, chopped
1 tsp ground cumin
1 T olive oil
1 T lime juice (or lemon)
1/4 cup fresh cilantro
2 cups shredded cooked chicken
2 cups grated sharp or extra-sharp cheddar chees (about 7 oz)

Preheat oven to 400F.

Slit chilies from stem to tip, and remove stem and seeds.  Lightly brush with olive oil (inside and out) and place cut side down on baking sheet.  Roast in oven for about 10 minutes (until lightly browned but not collapsed).  Remove from oven.  Reduce oven temp to 350F.

Meanwhile, puree the tomatoes, onion, garlic, oregano, cumin, cinnamon, and 1/2 tsp salt in a food processor.

Heat oil in a skillet over medium heat.  Add the puree and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8-11 min.  Remove the pan from the heat.  Stir in the chicken and rice, and then 1 cup of the cheese, cilantro, and lime juice.  Season to taste with salt and pepper.

Divide the filling among the peppers, wrapping the sides of the peppers up and around the filling, some of which will be exposed.  (don't be afraid to really stuff 'em full).  Sprinkle remaining cheese on top.  Cook in oven until cheese melts and top is beginning to brown, about 7-10 min.

Enjoy!