Preheat the oven to 425 F.
Clean the poblano peppers and cut each of them vertically into 2. Remove the seeds and the ribs carefully. Repeat this with all the peppers.
Get the rice, beans and cheese all ready to be stuffed.
Working with one piece of pepper at a time, spread a layer of beans. Then top it off with rice. Make sure that the peppers are stuffed well without much empty space.
Place the stuffed peppers onto the baking dish that is layered with the sauce.
Once the peppers are all stuffed and placed in the pan, spread the cheese over the peppers.
Wrap the baking pan with aluminum foil wrap and place it in the oven.
Bake at 425 F for about 45 mins or until the peppers are soft and tender.
Now open the aluminum foil and cook for some more time until the sauce thickens up and the cheese is browned on top.
Let it sit for few minutes before serving.