STUFFED POBLANO CHILES

Ingredients:

1 lb of ground lean beef
6 carrots
2 baby golden potatoes
4 poblano chile
mozzarella cheese
olive oil
1 1/2 cup of Al Chile Salsa

Instructions:
Add olive oil and ground beef to a large skillet. Cook until browned. Add carrots, potatoes, and Al Chile salsa. Turn heat to simmer and cover for 20 minutes. In the meantime, place peppers directly on flame, turning them occasionally with metal tongs until the skin on all sides is blackened and blistered. Remove the poblano peppers and cover them with aluminum foil or plastic wrap to keep in some heat and help them steam. Let them sit for 5 minutes. Pull and rub off as much of the loose skin on the peppers as possible, and remove seeds and veins. Cut and open poblano peppers and stuff them with beef and vegetable mixture. Sprinkle each poblano pepper with mozzarella cheese and heat in the oven at 350°F degrees for 15 minutes.
Enjoy!