Stuffed Poblano Peppers

This was quite delicious indeed--a 10 out 10, once again :) It was only my second time ever making poblano peppers--first time was with a Hello Fresh meal kit that my husband ordered a while back.  We'd never tried such a thing before (meal kits nor poblano peppers); liked both, but meal kits are too pricey and over-packaged.  The peppers, however, I wanted to do again sometime.  The Hello Fresh version was with chicken; the one I tried for the blog is with beef, and I must say, I prefer the latter.  I also learned a valuable lesson about the heat of poblano peppers in having tried both recipes: cutting the peppers open and de-seeding to start, before broiling, creates FAR less spice/heat than broiling first.  While I do like some spice, these came out a bit too firey for our taste--we'll be doing the 'open/de-seed first' method from now on :)  We liked the stuffing part of these so much that we plan to try it with flour tortillas instead of peppers at some point.  The Mexican rice in the picture will be the next post; it is also quite yummy!
**Note: amounts listed below reflect halving the original recipe and my modifications**

Link to original recipe:  https://www.landolakes.com/recipe/20348/stuffed-poblano-peppers/

Ingredients:

3 (or 4) poblano peppers
1 T. butter
1/4 c. yellow onion, finely chopped
1/2 tsp. chili powder
1/4 tsp. ground cumin
1/8 tsp. garlic salt
1/8 tsp. ground chipotle chili pepper
1/8 tsp. salt
1/2 lb. lean ground beef
1 tomatillo, finely chopped
Sargento Mexican 4 cheese blend (I did not measure, not idea how much)
3 T. crushed corn chips (I used yellow Tostitos)

Instructions:

1. Heat broiler and cover broiler pan with aluminum foil.  (**I used my toaster oven and just the regular tray that it comes with, which I lined with foil.)

2. Place peppers on the broiler pan and broil, turning occasionally, until skins begin to blacken (this took about 15 min total with my toaster oven--think it would be less with an oven broiler).

3. Remove peppers from oven and transfer to a bowl, then cover with a lid or plastic wrap.

4. Let stand for 15 minutes, then gently peel off the blackened skins.

5. Remove stem and de-seed.  Cut peppers in half lengthwise and set aside.  (**I let mine go a bit longer and they got so soft that I ended up just opening each one fully and topping it, not 'stuffing' it.)

6. Heat oven to 350°F.  Grease bottom of an 9" x 9" baking pan.

7. Melt butter in a 10" nonstick skillet over medium heat, until starts to sizzle.

8. Add onions, chili powder, cumin, garlic salt, chipotle chili pepper, and salt.  Cook, stirring occasionally, for about 4 minutes, or until onions are softened.

9. Add the ground beef and tomatillo.  Cook, breaking/chopping the meat to crumbles, until liquid has cooked off and beef is no longer pink.

10. Stir in 1/2 c. (?--not sure of this amount) of the cheese, then remove from heat.

11. Place peppers, cut side up, in baking pan, then fill each with some of the beef mixture (divide evenly).

12.  Sprinkle peppers with additional cheese, then top with the crushed corn chips.

13.  Bake 10-15 minutes or until heated through (10 was plenty for mine).

14. Serve with desired side and enjoy!