Cover pan with foil and bake for 40 minutes or until peppers are fork tender. Remove foil, sprinkle cheese on each pepper (about 1 1/2 tablespoons on each) and bake for another 5 minutes.
If you can't find poblano peppers, feel free to substitute large red or green bell peppers. I recommend using 4 bell peppers and cutting them in half lengthwise.
I recommend serving these on a bed of quinoa or brown rice for a complete meal.