Stuffed Chili Rellenos with Goat Cheese and Spinach

Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet lined with parchment paper.

Roast the poblano peppers in the oven for about 30-40 minutes, or until the skin is blistered and charred. Remove from the oven and let cool down.

Remove the skin of the roasted poblano peppers by scraping it off with a spoon or peeler. Cut a slit down one side of each pepper, being careful not to cut all the way through.

In a mixing bowl, combine the crumbled goat cheese, chopped spinach, and minced garlic. Season with salt and pepper to taste.

Stuff each poblano pepper with the goat cheese mixture, dividing it evenly among the peppers. Place the stuffed peppers on a baking sheet lined with parchment paper.

Drizzle the tops of the poblano peppers with olive oil and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until the cheese is melted and bubbly.