Preheat a smoker to 275°F. If using a grill set up for indirect smoking, aim for the same temperature. Line a small rimmed baking sheet with foil.

Make a lengthwise slit in each poblano and carefully remove the seeds and membranes, keeping the stems intact. Set the peppers aside.

In a bowl, combine the ground turkey, panko, egg, 1/4 cup of the onion, half of the minced garlic, smoked paprika, Worcestershire sauce, 1/2 teaspoon of the salt, and the black pepper. Mix just until combined.

Divide the turkey mixture among the peppers, gently packing it into each cavity without overfilling. Set the peppers on the prepared baking sheet with the openings facing up.

Smoke the stuffed peppers until the turkey filling reaches 165°F at its center, about 1 to 1 1/2 hours. Check with an instant-read thermometer, since cooking time can vary with the size of the peppers and smoker.

While the peppers smoke, heat the olive oil in a saucepan over medium heat. Add the remaining 1/4 cup onion and cook until softened, about 4 minutes. Stir in the remaining garlic and the diced jalapeño, then cook for 1 minute.

Add the crushed tomatoes, cumin, and remaining 1/2 teaspoon salt. Bring the sauce to a gentle simmer, then cook for 15 minutes, stirring occasionally. Stir in the cilantro and remove the pan from the heat.

Spoon some jalapeño tomato sauce onto a serving platter or individual plates. Place the smoked stuffed peppers over the sauce and spoon the rest over the top.