Preheat oven to broil.

Prepare a baking sheet with aluminum foil and cooking spray.

Cut a lengthwise slit in each poblano pepper and remove seeds.

Optionally, cut small slits at the top and bottom of the peppers for easier seeding and stuffing.

Roast peppers on the prepared baking sheet for about 4 minutes per side, until the skin is blackened.

Remove peppers from oven and let cool.

In a skillet over medium-high heat, sauté chopped onion and green pepper until softened.

Add chicken, half of the chili powder, and garlic powder to the skillet.

Cook chicken until fully cooked.

Transfer the skillet contents to a bowl.

Add cream cheese, the remaining chili powder, and hot sauce (optional) to the bowl.

Mix well to combine.

Carefully peel the blackened skin off the roasted peppers.

Stuff each pepper with the chicken mixture.

Sprinkle the stuffed peppers with shredded Monterey Jack pepper cheese.

Bake in a preheated oven at 400 degrees for about 12 minutes, or until cheese is melted and bubbly.

Serve immediately.