We had two still perfect poblanos in the fridge, so when we were buying
other ingredients, we opted not to buy a bell pepper. It turned out fine.
Sure, the flavor was a little different, but the poblano maintained more
crunch after cooking. There was a little marinated beef steak in it, but
most of the protein was mushrooms, about 12 oz. My wife used both
tamari and squeezed on key lime. I tried a bite with the lime, and it wasn't
my thing. More often I make this sort of thing w/o meat, but we had the
steak, and that added a little extra flavor.

https://www.flickr.com/photos/155222...57719181197130

We still have one poblano left. We bought them on our short trip to KC
because the Mexican grocery had them for 69 cents a pound. That'll
get used tomorrow with beans and fresh corn, and the little bit of steak
we still have left in a Mexican meal, with salsa rojo made at that same
mercado. We brought a tub of it home, and I froze it in little single meal
portions.
>
--Bryan