Heat a saucepan over medium heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pan. Add the Sofrito and cook for 3 - 4 minutes until it is fragrant.

Add the rice or grain blend and stir to mix in the sofrito. Cook another 3-4 minutes, stirring often.

Add the chili sauce, water, and cumin and stir to combine. Bring to a boil. Reduce the heat to simmer, cover and cook 15 minutes, or until the liquid is absorbed. Set aside.

Cut a large oval out of the side of each pepper. Carefully remove the seeds and membranes. Each pepper should look like a little boat when you are finished. Chop the pieces that were cut out and add them to the onions and red peppers. Set the pepper boats aside.

In a large skillet, heat the remaining olive oil and swirl to coat the bottom of the pan. Add the onions, red peppers, and chopped poblano pieces. Cook, stirring occasionally until everything softens and browns slightly. Add the chopped sausage to the pan and cook for several minutes more

Add the reserved grain mixture to the pan.  Add enough broth to loosen the mixture slightly. It should be moist but not soggy. Cook for a few minutes then remove from the heat. Stir in 1/2 cup of the grated cheese.

Spray a casserole pan with cooking spray. spoon a little of the ric mixture into the pan. Fill the pepper boats generously with the rice mixture. Place the pepper in the casserole.

Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove the foil and sprinkle the remaining cheese on top of the peppers. Set the oven to broil return the pan to the oven and broil for 3 -5 minutes until the cheese is melted and golden.

Remove the peppers from the oven and serve.