Enchilada Stuffed Poblanos

This is the inspiration for this recipe.

Sauce:
1(14.5 oz) can diced tomatoes
1/2 (4 oz) can diced jalepenos, drained
1/2 of an onion, chopped
3 cloves of garlic
1/2 of a red bell pepper, seeded and chopped
1 t dried oregano
1/2 t ground coriander
1/2 t ground cumin

Puree all ingredients in a blender.  Pour into a glass dish or bowl.  Microwave about 4 minutes (or more--my microwave is strong).

Wash 5 poblano peppers.  Cut out a wedge at the top, and continue it as a slit down to the bottom.  Cut out the stem, and remove the seeds.
Put the peppers on top of the tomato sauce, and microwave them in 2-minute increments until they are soft enough to open up without cracking.  (Pour out any liquid that accumulates inside the peppers.)

Filling:
about 1/2 T lard or olive oil
1/2 of an onion, diced
the wedges cut out of the poblanos, diced
1/2 of a red bell pepper, diced
3 cloves of garlic, minced
a (12 oz) tube of chorrizo
about 8 oz of fresh mushrooms, diced

Warm the fat in a frying pan.  Saute the onion, peppers and garlic for a few minutes.
Add the chorrizo and cook, stirring occasionally, until it's cooked through.
Add the mushrooms, and cook a few more minutes.

Pre-heat the oven to about 350 F.
Stuff the filling into the peppers.
Spread most of the sauce in the bottom of a 9x13" pan.
Put the stuffed peppers on top of the sauce.
Spread the rest of the sauce over the filling and peppers.
Cover the peppers and filling with cheese.  (I used about 4 oz each Colby/Jack, medium cheddar, and Pepper Jack.)

Ready to go in the oven.

 Bake for a few minutes (5-10), then switch to the broiler to brown the cheese.

Already half eaten.