The poblano pepper (named after the Mexican state of Puebla) is a relatively large, mild variety of chile popular in Mexican cuisine. Combining complex sweetness and subtle heat, the poblano is amazingly versatile. When roasted, its skin softens, blistering and taking on notes of smokiness. But the pepper also retains its shape, making it a wonderful choice for stuffing and finishing in the oven. Here, we’re doing just that, using a hearty beef and rice filling—perfectly complemented by tart, lime-seasoned Mexican crema.