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Preheat oven to 400F. Brown ground meat on stove top. Remove from heat and stir in fire roasted tomatoes, garlic powder, ½ tsp salt and cheese.
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On a cutting board, halve lengthwise the Poblanos and remove seeds. Place the peppers in a greased 9x13 baking dish.
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Spoon evenly the meat mixture into each pepper. Bake uncovered 30 minutes or until peppers can be easily pierced with a fork.
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Meanwhile, in a medium-sized bowl add tomatoes, yellow pepper, red onion, cilantro, lime juice, olive oil, red wine vinegar, ½ tsp salt.
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Remove stuffed peppers from oven and let cool for 15 minutes before topping with bell pepper salsa, additional cheese, plain Greek yogurt (or sour cream), and/or sliced avocado.