Stuffed Chili Poblano - cooking recipe

Ingredients

2 -3 poblano chiles
1 yellow onion, chopped
4 garlic cloves (chopped)
1 stalk celery (chopped)
1/3 cup red bell pepper (chopped)
1/3 cup orange bell pepper (chopped)
1/3 cup yellow bell pepper (chopped)
1 lb ground beef (turkey, chicken or pork)
1 cup white rice (uncooked)
1 teaspoon chili powder
2 teaspoons ground cumin
14 1/2 ounces diced tomatoes, drained
3 tablespoons virgin olive oil or 3 tablespoons butter
4 ounces monterey jack pepper cheese, optional (shredded)

Preparation

Heat Oven to 375f (190c) Char the poblano chilies place in covered dish and set aside. (this loosens the skin of the pepper making it easy to remove.).
In a two quart pot bring two cups of water (or broth of your choice) to a boil. Add 1 cup white rice. Bring back to boil stirring once or twice. Reduce to low simmer cover and leave it for 20 minutes.
In a Large skillet pour in olive oil and saute onion until just translucent.
Add ground beef to the large skillet brown and drain.
Add diced tomatoes, cumin, chili powder, garlic, celery and chopped peppers allow to simmer.
When rice is cooked add to simmering beef and tomatoes. Stir and reduce heat.
Remove Poblanos remove skin and seeds.
Place poblanos In a baking dish Use a spoon to stuff beef rice stuffing into peppers.
Place shredded cheese on top (optional).
Bake 20 to 25 minutes.