Stem peppers, halve lengthwise, and remove seeds. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.

Place peppers on prepared baking sheet, cut-side down. Spray peppers with cooking spray and top with 1/4 tsp. salt.

Roast in hot oven until peppers are tender, but not completely cooked, 10-12 minutes.

Don't worry if peppers char a bit; this adds flavor to the dish.

Carefully remove from oven.

While peppers roast, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Halve tomatoes.

Trim cucumber and cut into 1/4" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add ground turkey to hot pan. Stir occasionally, breaking up meat, until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Add demi-glace, 1/4 cup water, onions, tomatoes, piri piri seasoning, and 1/4 tsp. salt. Stir occasionally until slightly thickened and tomatoes release juices, 2-4 minutes.

Remove from burner and let cool, 5 minutes.

Carefully, flip peppers cut-side up and distribute filling evenly among halves. You may have leftover filling.

Roast again in hot oven until peppers are fork-tender, 8-10 minutes.

Carefully remove from oven.

While peppers roast, continue recipe.

In a mixing bowl, combine sour cream, cucumbers, 2 tsp. lime juice, 1 tsp. olive oil, and a pinch of salt and pepper.

Plate dish as pictured on front of card, garnishing peppers with cucumber sauce and cheese. Squeeze lime wedges over to taste. Bon appétit!