Preheat oven to 350 degrees. Cut poblano peppers in half along the vertical and place cut side up in a baking dish. Bake 15 minutes.
Heat olive oil in skillet and saute onion until soft (about 5-7 minutes). Add garlic and saute 1 minute. Add chicken stock, mushrooms, squash and spices and salt. Cook until mushrooms are soft (about 3-5 minutes).
Add beans and cilantro to the mix in the skillet, stir in thoroughly and remove from heat.
When cool enough to handle spoon vegetable mixture into Poblano halves on the baking sheet. Top with crumbled cheese and bake 15-20 minutes.
Optional: Add enchilada sauce to bottom of baking dish or prepare on stove and pour over stuffed peppers.
Notes
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