Since I learned I couldn't have the quinoa stuffed peppers I decided to alter the recipe to where it's friendly for my diet needs! I still haven't adjusted my cooking for smaller portions so this makes a full pan of peppers and I still have some of the stuffing left over that I can use for another dish!
Anyway, here's the recipe! Hope you enjoy it!
Soosy's Stuffed Poblano's
4-6 good sized Poblano's (prepare first)
1 cup of low fat cheese (goat cheese, part skim mozzarella, low fat cream cheese, etc)
1 pound of lean ground meat
1 cup roasted red peppers, chopped
1 can of Rotel tomatoes
1 can black beans (optional)
1 pkg frozen spinach
Cilantro to garnish (optional)
Seasonings: sea salt, black pepper, chili powder, cumin, garlic powder.
Start preparing the Poblano's:
Place on cookie sheet lined with parchment. Spray with olive oil and roast in oven at 450 approx 20 mins rotating at 10 mins. 
Stuffing - brown ground meat in a skillet. Cook thoroughly. Add in rotel, seasonings, red peppers, spinach beans and half of the cheese. Simmer 5 mins.
Continue with Poblano's:
The skins should look slightly burnt. Remove from oven and place in a bowl. Cover the bowl with plastic and allow the peppers to steam for a minimum 5 mins. Then gently and carefully remove skins, stems, and seeds. Careful not to pull the veins!
Stuff the peppers, place in baking dish with sauce. Sprinkle the rest of cheese on top and bake for 15 mins or until the cheese is melted! Enjoy!
Sauce options:
1 can campbell's nacho cheese sauce. This is the easy route. Has a mild flavor.
Salsa Fresca: chopped bell pepper medley , jalapeño de-seeded, roma tomatoes no seeds, red onion, cilantro, lime juice and seasonings. Fresh flavor, not too spicy. Do not bake this sauce with the poblanos!
Chipotle sauce: 1can chipotles in adobo sauce, two cloves fresh garlic, 1/4 -1/2 cup water, cilantro to taste. Combine in food processor and pulse until smooth pour in baking dish with stuffed poblano's. Very hot!
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