Preheat oven to 350 degrees.

Slice poblano peppers in half lengthwise and remove seeds. Set aside.

Heat a frying pan to medium and add butter.

When butter is melted, stir in bread crumbs and mix well.

Add remaining ingredients and mix to combine. Use water in very small amounts to thin as needed, but the mixture should be slightly thick and chunky.

Fill each poblano half with a heaping mound of your stuffing mixture.

Bake stuffed poblanos on a lightly oiled baking sheet for 30 minutes.

Serve!