Preheat your oven to 200°C (400°F). Place the poblano peppers on a baking tray and roast for about 15–20 minutes, turning occasionally, until the skins are blistered and slightly charred.

Remove and let them cool. Once cool enough to handle, gently peel off the skin, make a slit down one side, and remove seeds.

Heat olive oil in a skillet over medium heat. Add chopped onion and cook until soft, about 4–5 minutes. Stir in garlic and cook for another minute.

Add ground beef and cook until browned, breaking it apart as it cooks.

Stir in diced tomato, cooked rice, black beans, cumin, paprika, chili powder, salt, and pepper. Mix well and let it cook for 5–7 minutes so the flavors come together.

The filling should be rich, slightly spiced, and aromatic.

Carefully fill each roasted poblano pepper with the prepared mixture. Place them in a baking dish.

Top each stuffed pepper with shredded cheese. Bake at 180°C (350°F) for 15–20 minutes, or until the cheese is melted and bubbly.

Remove from oven and sprinkle with fresh cilantro. Serve warm with a dollop of sour cream if desired.