Prep all of your ingredients first so they are ready to go when you need them: quarter your tomatoes, mince the garlic, and cut the onions. For the poblano peppers, cut them in half the long way so the long boat of a cavity is exposed and ready to be filled! Cut out all the seeds and rinse the pepper to get all of the seeds out if needed.

Place the tomatoes, onion, and garlic in a food processor or blender. Blend on high until you have a tomato soup like consistency. Transfer the mixture to a pot and place over medium low heat. You want to achieve a low simmer in order to reduce the sauce. Once the sauce starts to simmer, stir in the smoked paprika, the cumin, a tsp. of Kosher salt and some black pepper (and some cayenne for heat if you’d like). Cover with a lid and let continue to simmer until the peppers are ready for serving.

Brown the ground lamb on medium high heat until fully cooked. Transfer to a mixing bowl to let cool for about 10 minutes.

While the lamb cools, we’ll prep our peppers. Pre-heat the over to 375 now.

Use the same skillet you used to brown the lamb and re-heat to medium high. Use the leftover lamb fat to sear the peppers. Place them skin side down on the hot skillet to let blister. Move them around a bit to get the sides of the peppers, too. Each pepper should blister for about 7 minutes. Blackening is fine, but if your pan is over-smoking, just turn it down a little. You might have to do batches!

Complete the filling: add 4oz. of the goat cheese (save a few ounces!) and a pinch of salt and pepper to the lamb and mix until fully combined.

Completely fill each pepper’s cavity with the lamb and cheese mixture and place in a baking dish. Cover the peppers with a little shredded mild cheese and crumble the remaining goat cheese on top. Place in the oven and let bake for 20 minutes.

Once done cooking, remove from oven. Serve with the smoky tomato sauce on top, along with some fresh parsley.

Plating: Serve on their own, or over some rice (like Spanish rice) or lightly seasoned pasta.