Stuffed Roasted Peppers

Preheat oven to 425º.
Heat the oil in a large non-stick skillet over medium heat. Add peppers in a single layer and cook, turning until the skins blister and start to brown. They should still have some firmness to them. Transfer to a a plate.
Add onion, poblano, cumin, oregano, ancho and chipotle chili powders and 1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about 8 minutes, add garlic and cook an additional minute. Increase heat to medium high and add pork. Cook, breaking up the meat, until no longer pink, about 3 minutes. Remove from the heat and use a slotted spoon to place on a paper towel lined plate to cool.
Cut each pepper in half, from stem to tip. Crumble meat mixture into small bits and stir in cilantro and ¾ cup of the cheese. Spoon the mixture into each pepper half and transfer to a baking sheet. Sprinkle with remaining cheese. Bake until cheese melts and peppers are heated through, about 10 minutes. Season with salt and sprinkle with lime juice.