Cut off top of polano pepper and remove seeds and membrane.
Combine cilantro, lime juice and olive oil in medium bowl, set aside.
Saute chopped peppers, shallot, and garlic add to rice.
Add half of the marinade, diced tomatoes (do not drain tomatoes), beans, and chorizo to the rice/pepper and onion mixture.
Season with salt and pepper, as desired. If mixture seems dry add vegetable stock. Set aside.
Spoon rice mixture evenly into peppers.
Bake in 375 F degree oven, covered, 25 to 30 minutes or until peppers are tender and filling is heated through (turn occasionally if grilling).
Just before serving top peppers with remaining marinade and any desired toppings.

1 can (14.5 ounce) diced tomatoes with green chiles
3/4 cup chopped fresh cilantro, divided
1/3 cup fresh lime juice
2 tablespoon olive oil
5. 2 cups cooked brown rice (cooked with vegetable stock)
1 15-ounce can or 1 cup cooked black beans, drained and rinsed
6 medium poblano chili peppers
1 of each color pepper (yellow, orange, red) chopped
1 large shallot chopped
1 garlic clove chopped
1 package vegan chorizo (such as Tofurky brand)
Optional toppings: toasted shelled pumpkin seeds, chopped cilantro, lime wedges