Preheat oven to 425°F. Place whole poblano (or bell) peppers on a foil-lined baking sheet. Bake for 20 to 25 minutes or until the skins are blistered and dark. (Or broil 4 to 5 inches from the heat for 8 to 10 minutes or until the skins are blistered and dark, turning the peppers occasionally.) Carefully bring the foil up and around the peppers to enclose. Let stand for about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard the skins. Reduce the oven temperature to 375°F.
Cut a thin lengthwise slice from the sides of the peppers. Remove the pepper stems, seeds, and membranes, keeping the peppers intact. Place the peppers in a 15x10-inch baking pan lined with parchment paper or foil; set aside.
Cook ground turkey in a large skillet over medium heat until browned. Drain off fat. Stir in cooked rice, Roasted Tomato Salsa, tomato sauce, chipotle pepper, and salt; heat through.
Divide the turkey mixture among the roasted peppers, spooning as much into the pepper cavities as possible and mounding the rest atop and alongside the peppers. Sprinkle with cheese. Bake in the 375°F oven for 10 to 15 minutes or until the cheese is melted and the turkey mixture is heated through.
Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.