Turkey Enchilada Stuffed Poblanos Rellenos

To roast the peppers:

• Lay the poblano peppers on a work surface so they sit flat naturally without rolling.
• Using a small, sharp knife, cut a lengthwise slit along one side of each of the poblano peppers, then make a small cross-wise slit along the top to create a T-shaped slit, careful not to cut the stem off. Carefully cut out and remove the core, then scoop out the seeds.
• Using tongs, roast the poblano chiles over an open flame such as the grill, broiler or stovetop, turning often until the skin is completely blistered.
• Transfer to a plastic bag (or place in a bowl and cover with plastic wrap) and let steam for 10 to 15 minutes to loosen the skins. Once they are cool enough to handle, use a butter knife to scrape away the charred skins and discard, careful not to tear the peppers.
• Set the roasted poblanos aside.
• Preheat the oven to 350°F.
• Pour 1-1/4 cups of the sauce into the bottom of a 9 x 12-inch casserole dish.
• To make the turkey:
• Meanwhile, brown the ground turkey on medium heat in large sauté pan and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces.
• Add the chopped onions, garlic, pepper, tomato and cilantro and continue cooking on a low heat.
• Add cumin, oregano, bay leaves, and more salt if needed. Add tomato sauce and 1/4 cup of water and mix well, reduce heat to low and simmer covered about 15 minutes.
• Carefully stuff about 1/2 cup of the turkey mixture into each poblano pepper.
• Place the peppers seam side up over the sauce in the baking dish and top each with 2 tbsp of cheese.
• Cover the dish tightly with foil and bake in the oven until hot and bubbly, about 30 minutes.
• Serve hot topped with cilantro or scallions on top.