Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of ground beef, cooking until browned, about 6-8 minutes.

Add 1 finely chopped onion and sauté until translucent, about 5 minutes. Stir in 2 minced garlic cloves and cook until fragrant, about 1 minute more.

Mix in ½ cup chopped green olives, ¼ cup raisins, and ¼ cup capers, along with 1 tablespoon each of cumin and paprika, ½ teaspoon of cinnamon, ¼ teaspoon of ground cloves, and ¼ teaspoon of black pepper.

Stir in ½ cup tomato sauce and ¼ cup beef broth, seasoning with ½ teaspoon of salt and ¼ teaspoon of pepper. Let it simmer for 10-12 minutes.

While the filling simmers, roast 8 large poblano peppers over an open flame until charred, roughly 8-10 minutes. Cover to steam for about 10 minutes.

Peel the skins off the poblano peppers and make a slit along one side to remove seeds.

In a bowl, combine 1 cup of shredded mozzarella and 1 cup of shredded cheddar cheese. Stuff each roasted pepper with picadillo filling and cheese.

Prepare a breading station with ¼ cup of flour, 2 beaten large eggs, and ½ cup of cornmeal. Dredge peppers in flour, dip in egg, then roll in cornmeal.

Heat 1 cup of vegetable oil in a deep skillet over medium-high heat. Fry each stuffed pepper until golden brown, about 3-4 minutes per side.

Remove the peppers from the oil and drain on paper towels. Serve warm, garnished with olives or fresh cilantro.