"Recipe for stuffed poblano peppers with ground sausage, diced onion, drained Rotel tomatoes, chili powder, cumin, garlic powder, salt, pepper, and shredded Mexican cheese. Poblano peppers are halved, seeded, coated with olive oil, and baked at 350°F for 15 minutes. Sausage and onion are cooked in a pan, then mixed with the spices, tomatoes, and a little cheese. Peppers are filled with the mixture, topped with more cheese, and baked at 350°F for 25 minutes. Optionally, the stuffed peppers can be prepped earlier, refrigerated, and baked later at 350°F for 35 minutes."