Preheat oven to 375 degrees.
Place whole poblano peppers on a baking sheet and roast for 20 mins. Flip the poblano peppers and roast for another 20 mins. Remove from oven and place poblano peppers in a plastic bag and let cool for 15 mins. Once cooled, peel off skins of poblano pepper. Slice open and remove seeds.
As you roast the poblano peppers, cook chicken breasts on stove over medium heat. 5-7 mins per side. Then shred chicken breast.
Heat 1/2 can of Stokes Green Chile Sauce with Chicken. Then simmer with cooked shredded chicken.
Sauté vegetables and rice. Then add the shredded chicken with Stokes.
Stuff poblano peppers with mixture. Top with shredded Mexican cheese blend. Bake for 30 mins at the 375 degrees.
Heat the remaining Stokes Green Chile Sauce with Chicken and pour on top.