Preheat the broiler on high. Place the whole poblano peppers on a baking sheet and broil for 8-10 minutes, turning occasionally, until the skins are blistered and blackened on all sides.

Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes.

Once cool, peel off the charred skins, slice a lengthwise slit down each pepper, and remove seeds and membranes.

Reduce oven temperature to 375°F. Lightly grease a baking dish.

In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 4-5 minutes.

Add minced garlic and sauté for 30 seconds. Then combine shredded turkey, cooked rice, half of the enchilada sauce, cumin, smoked paprika, and salt. Stir and cook until heated through.

Remove from heat and stir in 1 cup of shredded cheese.

Carefully open each poblano pepper and fill with the turkey mixture, packing gently.

Arrange the stuffed peppers in the baking dish standing upright.

Spoon the remaining enchilada sauce over the top and sprinkle with remaining cheese.

Bake for 20-25 minutes or until heated and cheese is melted. Let rest for 5 minutes before serving.

Top with dollops of sour cream, a sprinkle of chopped cilantro, diced avocado, and a squeeze of lime over the peppers.