Italian-stuffed poblanos

This recipe started with the wicked stuffed blog's version, but I ran into a couple problems. First, banana peppers aren't in season in early April in Texas, so... poblanos. Also, doesn't take as much stuffing as they call for.

Italian-stuffed Poblanos

2 pair nitrile gloves (optional, but makes handling cut peppers and seeds so much easier!)
10 Poblano peppers
2 Tbsp olive oil
2 lbs mild country sausage
1 onion
2 tsp fennel
1/2 tsp black pepper
pinch red pepper
pinch garlic powder
2 tsp herbs de provence
1/2 tsp salt (optional)
1/4 cup wine
8oz shredded mozzarella
1 cup marinara sauce

Preheat oven to 350 degrees.
Don gloves, and set out two baking sheets with either silicone baking mates or aluminum foil
Pour olive oil into a bowl you can reach into to get oil all over your hands (but don't oil up yet.)
Cut off tops of poblanos & deseed.
Oil hands, and rub down the outside of the poblanos.
Put knife you used in the sink, then remove gloves & throw away.
Bake pobalos for 25 minutes.

Meanwhile, cook sausage over medium heat. Add fennel seeds, black & red pepper, cook until browned. Add onion & salt (if you think it needs salt, cook until onions translucent.
Add herbs de provence, and deglaze the pan with the wine.
Set sausage mixture aside to cool.

When peppers come out of the oven, let cool until merely warm to the touch.
Don second pair of nitrile gloves, open cheese packet.
Cut each poblano in half, then strip out the pith and seeds you missed earlier.
Lay poblano halves back on baking sheets, skin down.
Crumble the sausage & onion mixture even finer if needed, and heap onto peppers.
Layer cheese on top of sausage mixture. Toss gloves, have still clean hands.

If you let everything sit to room temperature, pop trays back into 350 oven for 5 minutes or so. If not, skip this step.
Turn on broiler, and broil peppers until the mozzarella is bubbly and browning. Swap baking trays & broil other one, too.
While broiling, stick marinara sauce in microwave on reheat power, stopping to stir occasionally, until steaming hot.

Serve marinara on side with ladle, and trays of peppers laid across the burners on the stove, with a spatula. Is tasty, not fancy.