I didn’t do my poblanos stuffed by I did make a poblano chili casserole: corn, pepper jack cheese, poblanos cut up, onions, black beans, beaten eggs, all baked together until bubbly and very tasted. Good leftovers too.
Another stuffing idea:
Cream cheese, grated cheddar, diced steak or ground beef, and corn. Season the mixture with S&P and cumin.
@yoamogatos, I used to order Chiles en Nogada at a great Mexican restaurant in Manhattan, and that dish is delicious. 
I’m a little late but how about ground lamb, potatoes, peas, onions, and corn? Cook it all with a lot of cumin, a medium amount of salt, and a little hot paprika.
I just made that up, not based on any recipe I’ve heard of before, but sounds good.
I was lucky enough to be in New Mexico last month and came home with bags and bags of Hatch chiles (anaheim).
I roasted them on the grill with mesquite smoke. I was hoping to find local piñon wood for smoking but couldn’t. Anyway, I peeled them and froze them since I was going away for a few days. Sadly, no time for stuffing. Since then, I’ve defrosted them and just cut up a few to have with eggs. They are amazing! Spicy, but not too spicy and the mesquite flavors is strong and rich. It surprised me how much flavor they have.
The locals make chiles relleno and don’t remove the seeds. That way, it gets spicier at the stem end when you eat it.
If you roast them and peel them, it is easier if you place the roasted chiles in a paper bag to cool. That way, they steam a little bit and the skins will come off easier. Also, don’t run them under water when you peel them, it takes away some of the flavor. Just keep rinsing the seeds off your hands.
@dmd77 , if you happen to see this, do you have a link to the poblano casserole you mention in post # 20???
Saw it. Um, didn’t really use a recipe. Cut everything up and dropped it into a pan of appropriate size for the amount of ingredients I had, grated the cheese and scattered it on top, beat some eggs in a bowl, poured them over the top–put into oven at 350F until it all looked done. (The black beans were out of a can.) If I had some garden tomatoes or salsa, I would put that in too.
Works for me! Thanks for detailing the “free hand” recipe!
That does sound good. Did you saute or roast or char or do anything else to the veggies before putting them in the baking dish with the rest of the ingredients?
Charing the peppers sounds like a good idea.
Poblano peppers stuffed with avocado.
https://www.youtube.com/watch?v=P2yHwRcDGus
@nottelling – I’m a very lazy cook, so no, I didn’t char anything. But it does sound like a good idea. It also sounds like something that would add cleanup, so I probably won’t try it.
I make a lot of things by cutting up the ingredients and cooking them in the same pan, adding them in order of needed cook time. For example: start with onions, caramelize them a bit, add carrots, then peppers, then chicken. When it’s all nearly cooked, toss in some cheese, let melt, serve. If I were putting in potatoes, they go in with the onions. Alternatively, you can take out some ingredients when they’re done cooking and put them back in later.