Stuffed Poblano Peppers

This recipe was found on the site healthyrecipesblogs.com, and the credit for it goes to Vered DeLeeuw.  On her blog, she shares a wide assortment of the healthy creations she prepares for her family.
Prep time: 25 minutes
Cook time: 20 minutes
Rest time: 5 minutes
Servings: 4
Ingredients:
1 teaspoon Olive oil (for the pan)
4 medium Poblano peppers (about 1 pound total weight before cleaning)*
1 Tablespoon Olive oil
2 medium Tomatoes, diced
1/2 medium Onion, diced
1 Tablespoon Garlic (minced)
1 teaspoon dried Oregano
1 teaspoon ground Cumin
1 teaspoon Kosher salt
2 cups cooked and shredded Chicken breast
1 cup shredded part skim Mozzarella cheese
1/2 cup fresh Cilantro (chopped)
1/2 cup shredded Cheddar cheese
*Remember to use gloves when handling peppers.
Directions:
1. Preheat oven to 400 degrees F. Line a large baking sheet with foil and brush it with a little olive oil.
2. Rinse and dry the poblanos. Cut a thin slice off the tops and remove the core and seeds. Cut a slit down the side of each pepper. Set aside.
3. Heat the olive oil in a large, deep skillet over medium-high heat. Add the tomatoes, onion, garlic, oregano, cumin and salt.
4. Cook, stirring often, until liquids have evaporated, about 7 minutes.
5. Remove from heat and stir in the chicken, the mozzarella cheese and the cilantro, mixing well.
6. Divide the filling among the peppers, adding it from the top and pressing on it to fill the entire pepper.
7. Place the stuffed peppers on the prepared baking sheet. Bake 20 minutes, until the poblanos are soft and charred in places (the smell will be amazing!).
8. Remove the baking sheet from the oven and switch the oven to broil.
9. Top the peppers with the cheddar cheese and broil just until the cheese is melted, about 2 minutes. Allow to rest 5 minutes before serving.