Preheat oven to 425 degrees F. Place whole poblano or sweet peppers on a foil-lined baking sheet. Bake for 20 to 25 minutes or until skins are blistered and dark. (Or broil 4 to 5 inches from heat for 8 to 10 minutes or until skins are blistered and dark, turning peppers occasionally.) Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife.* Discard skins. Reduce oven temperature to 375 degrees F.

Cut a thin lengthwise slice from sides of peppers. Remove pepper stems, seeds, and membranes, keeping peppers intact. Place peppers in a 15x101-inch baking pan; set aside.

In a large skillet, cook ground turkey over medium heat until browned. Drain off fat. Stir in cooked rice, Roasted Tomato Salsa, tomato sauce, chipotle pepper, and salt; heat through.

Divide turkey mixture among poblano or sweet peppers, spooning as much into the pepper cavities as possible and mounding the rest atop and alongside the peppers. Sprinkle with cheese. Bake in the 375 degrees F oven for 10 to 15 minutes or until cheese is melted and turkey mixture is heated through. Makes 4 stuffed peppers.

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.