The Poblanos must be first charred all over and then put in a plastic bag or container while hot to loosen the skin. I usually then rinse the skin off in running water. The tops are then cut off and the seeds and membrane removed, if this is not done you will end up with a meal that is hotter then you will like, I promise!
The onion and garlic are browned in olive oil and then the jalopeno peppers and mushrooms added and cooked until softened. I then add the tomatoes and meat and nuts and stir until bubbling hot and thouroly mixed. remove from heat.
As soon as it has cooled enough for you to handle, I mix in 1/2 the cheese. As much of the mixture as possible is stuffed into the peppers.
The peppers are arranged in a baking dish and the leftover stuffing poured over the top as well as the liquid drained from the tomatoes. The rest of the cheese is sprinked over the top. Bake at 375 for 30 minutes or until is is bubbling and the poblanos are fork tender.