Preheat your oven to 425°F (220°C) and place a baking sheet inside to heat up.
Place the poblano peppers directly on the hot baking sheet and roast them until the skins are blistered and blackened in spots, about 15 minutes per side, turning with tongs for even charring. This smoky roasting enhances flavor and makes peeling easier.
Once roasted, transfer the peppers to a bowl and cover with a clean towel or plastic wrap to steam for 10 minutes. This helps loosen the skins for easier peeling.
After steaming, carefully peel off the charred skins from the peppers with your fingers or a small knife, then cut a slit along each pepper and gently remove the seeds and membranes. Set aside.
While the peppers are roasting, heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic, cooking until fragrant and translucent, about 3-4 minutes.
Stir in diced tomatoes, smoked paprika, salt, and pepper, cooking for another 2 minutes until the mixture is heated through and slightly thickened.
Mix the cooked rice, shredded cheese, and tomato mixture in a bowl until well combined. Adjust seasoning if needed.
Gently stuff each peeled poblano pepper with the rice mixture, pressing slightly to pack the filling inside. Place each stuffed pepper on a baking dish or parchment-lined tray.
Sprinkle shredded cheese evenly over the top of each stuffed pepper, creating a cheesy crust that will melt and brown during baking.
Bake the peppers in the preheated oven until the cheese is bubbly and golden, about 15-20 minutes. If desired, broil for an additional 2 minutes for extra crispness.
Remove the peppers from the oven and let them rest for a few minutes. Serve warm, garnished with fresh herbs if desired.
