Stuffed Poblano Peppers Recipe

Ingredients

6 poblano peppers

1 lb ground beef

⅓ cup celery, chopped

1 cup onions, chopped

3 cloves garlic, minced

2 tsp black pepper

1 tsp cumin, ground

1 tomatoes, divided

1 ½ cup Monterey Jack cheese, shredded

Remove the top of the peppers and core them.

In a bowl, combine the beef, celery, onions, garlic, pepper, cumin, and ¼ cup tomatoes.

Divide the mixture and spoon them into the peppers.

Arrange them in a crockpot in a single layer.

Pour the rest of the tomatoes on top and cover.

Cook on low for 8 hours.

With 30 minutes remaining, top the peppers with shredded cheese until it is melted.

Serve warm and savor the crisp, juicy Stuffed Poblano Peppers!