NOTE: The amount of ingredients will depend on how many poblanos you stuff and what size your poblanos are. The good thing is, if you have any "filling" leftover, just throw it on a tortilla and pop in microwave. Everything is fully cooked and it's awesome on it's own. You could always freeze any leftover filling as well. To make this low fat use Turkey pepperoni.
Dice up pepperoni and canadian bacon into very small pieces and place in bowl. Chop up the mushrooms and add to bowl as well, now add grated cheese, enough to suit your personal preferences. Toss together my hand. Now add enough pizza sauce to make the mixture sticky, not runny!!! Add red pepper flakes, optional.
Cut the top 1/3 of poblano off longways. Remove seeds. Gently stuff filling in pepper pressing down, leave some heaped up on top.
On a med hot grill, cook for about 30 min. I usually start the peppers off over the heat, then after about 10 min move them to the other side of grill with no direct heat and cook until pepper is tender. You can always cook them completely with indirect heat or bake them in oven. For oven 425° for about 30 min or until pepper is tender.