Start by roasting your poblano peppers until the skin is charred and blistered. Transfer them to a bowl, cover, and let them steam for 10 minutes.

In a skillet, heat a tablespoon of oil and sauté chopped onion and minced garlic for 2–3 minutes. Add ground beef and seasonings, cooking until brown.

Peel the roasted peppers and make a slit to remove seeds. Stuff each pepper with the beef mixture and arrange in a baking dish.

Whisk together eggs and shredded cheese for the topping and pour over stuffed peppers in the baking dish.

Preheat oven to 350°F and bake for 30–40 minutes, until egg is set and top is golden brown.

Let the casserole cool for 10 minutes before slicing. Serve warm, garnished with cilantro if desired.