Pre-heat oven to 425*F.
Prepare poblanos by cutting around the stem to make a small hole. Remove the stem and the seeds so the top is open.
Heat a pan over medium-high heat. Add the oil. Once hot, add the onion, celery, and sweet potatoes and sauté until fragrant, about 2-3 minutes.
Add 1 tbsp tomato paste and stir to coat vegetables.
Add meat, seasoning, and broth and cook until most of the liquid is evaporated, stirring frequently.
Spoon the mixture into each poblano, packing down the stuffing so that it is full to the top.
Lay stuffed poblanos in a single layer without touching on a baking sheet lined with parchment paper.
Bake stuffed poblanos for 20 minutes, flipping half-way through.
To make the aioli, simply mix all ingredients together until well incorporated.
Remove from oven, cut down the center the open the poblano. Drizzle with chipotle aioli and garnish with cilantro.