Roast the poblano peppers until charred, then peel and stuff with cheese and ground meat.

Place stuffed peppers in a baking dish and set aside.

Blend roasted tomatoes, garlic, cumin, and salt until smooth.

Pour salsa over the stuffed peppers in the baking dish.

In a saucepan, sauté onion until translucent, then add Arborio rice.

Gradually add warm chicken broth, stirring until rice is creamy.

Stir in grated Parmesan cheese before serving.