Stuffed Poblanos in a Shallot Pepper Sauce

Pre-heat over to 400 degrees. In a pan on high flame, thoroughly cook meat until browned, stirring constantly breaking up the meat. Scrape the meat into a bowel and set aside. Drain off any excess grease and juices from the meat back into the pan. Add olive oil and then brown the onions. After 2-3 minutes, add the minced garlic and jalapenos. When vegetables are brown, deglaze with red wine and let cook until wine reduces. Then add meat and mix together with taco seasoning mix, fresh cilantro, salt and pepper. Cook for 10 minutes on medium heat. Mix in cooked yellow rice and cheese and remove from heat. Cut of and save the ends of the poblano peppers. Remove ribs and seeds from inside of peppers and discard. Stuff shells with meat and rice mix and place in baking pan. Cap each pepper with its original end. Lightly brush outside of stuffed peppers with olive oil and place in oven for 20 minutes until shells are tender and start to brown. While peppers are baking, in a medium pan on high heat, add 2 tablespoons of olive oil and cook the shallots, sliced garlic and red bell pepper until lightly browned (about 5 minutes). Deglaze with white wine and cook until reduced (about 5 minutes). Add chicken broth, salt, pepper, and 1 tablespoon of cilantro. Bring to boil and reduce heat to simmer. When peppers are done, ladle about 1/4 inch of the shallot pepper sauce into a flat serving bowl, then place 2 peppers in the sauce. Garnish with fresh cilantro and serve.