Preheat the oven to 425F.
Place the poblano peppers on a large foil lined baking sheet. Roast in the oven for 20 minutes while you prep the filling. Then remove, let cool and remove stems and de-seed.
While the peppers roast, prep the filling. Heat 1-2 tablespoons olive oil in a skillet over medium heat. Add the diced onion, garlic, and jalapeno and cook for 3-4 minutes until soft.
Add in the ground turkey. Break up the meat using a wooden spoon and stir occasionally until cooked through and browned, about 4-5 minutes.
Add the drained black beans, salsa (or tomato sauce), chicken stock, and remaining spices including cumin, paprika, oregano, salt and pepper.
Stir and simmer for about 10 minutes to allow the liquid to reduce. Adjust seasoning as needed.
Once your peppers have cooled off, begin stuffing each one with the filling. Top with cheese of your choice and bake another 3-5 minutes.
Top with fresh cilantro and serve.
