Enchilada Stuffed Peppers

I have a hate-hate relationship with bell peppers -- especially green peppers. Needless to say I've always had a hard time with my family's recipe for stuffed green peppers. The filling was great, but not so much the outside or the flavor it leached into the filling. So here's a fun way to spice up an old classic -- use poblanos instead! Why haven't I thought of this sooner??? I love chile rellenos and enchiladas! I lightened this up quite a bit, so you could feel free to add more cheese.

Serves 4-6
1 large onion, diced
3/4 lb. ground chicken
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. chili powder
1 tsp. salt
1 jalapeño pepper, seeded and diced (you can substitute 1/4 tsp. cayenne pepper or chipotle pepper)
2 scallions, diced
1 C. zucchini, diced
1 large tomato, diced and seeded
6 corn tortillas, cut into bits
1 C. shredded Monterey jack or cheddar cheese
1 package red enchilada sauce (I love Fontega) 
4 large poblano chilies, halved and seeded
Avocado (for garnish)
Cilantro (for garnish)

Preheat the oven to 375 degrees. In a large skillet, saute the onion with a tablespoon of olive oil over medium hight heat for 5-6 minutes -- just until translucent. Add the ground chicken and continue to cook, breaking up into smaller bits until cooked through. Add in the cumin, coriander, chili powder, and salt. Remove from heat and stir in the jalapeno, scallions, zucchini, tomato, tortilla, cheese, and enchilada sauce. Place the poblano chiles in a 9x13 baking dish and fill each half with filling. Top with any extra cheese and cover with tinfoil. Bake at 375 degrees for 45-60 minutes.