Cheesy Stuffed Poblano Peppers

I had an abundance of Poblano peppers this summer.  Most of them were fire-roasted and made into salsa.  I like chiles rellenos, but they seem more like an appetizer than an entree.  I was talking to a friend at work about it one night and she told me her mom stuffs the peppers with potatoes and ground meat.  Sounded like an entree to me!  This is what came out.

Here's what you'll need:
6 large poblano peppers
1 TBSP olive oil (or bacon grease)
1 lb lean ground beef
1/2 c onion, chopped
2 cloves garlic, minced
2 potatoes, peeled & cut into small dice
1 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 tsp Ancho chile powder
2 c shredded cheddar or cheddar-jack cheese

Lightly roast the peppers over a burner or grill, just until a little charred.  Remove from heat.

Use a sharp knife to cut off the stem end and remove the seeds from each pepper.  Set aside.

Preheat oven to 350.

Heat the oil in a medium skillet.  Add the ground meat and the onion.  Cook until the meat is browned and the onion softens.

Add the garlic, potatoes and seasonings.  Cook 3-5 minutes or until the potatoes begin to soften.
Remove from the heat and cool slightly.  Stir in the cheese.  Spread a shallow layer of the meat mixture in the bottom of the baking dish.  Use the remaining meat mixture to fill the peppers. Arrange the peppers in the dish.  Lay the remaining tops around the peppers.

Bake at 350 for 30-35 minutes, until the peppers are fork-tender and the potatoes are thoroughly cooked.  Serve with sour cream.

Enjoy!