Chile Relleno (Poblano Stuffed Peppers)

• 6 poblano peppers
• 1 pound pound ground beef (or half pork and half beef) or, if using just cheese, 8 oz Monterey Jack
• 6 plum tomatoes diced
• 1/4 cup roughly chopped onion
• 1 clove of garlic
• 1 teaspoon Maggi sauce (or soy sauce)
• 1 medium diced potatoes
• 3 diced carrots
• 1/2 cup minced green olives
• 1/4 cup peas
• 2 teaspoons white vinegar

1. Roast tomatoes in an oven at 400u0b0F for about 15 minutes. Once cool, put in a blender with 1/4 cup water, together with the onion and garlic. Blend until smooth.
2. In a medium sized pan, heat 2 tablespoons of oil and brown the meat (if using), breaking up big pieces. Add salt and pepper -about 1/4 teaspoon each, and the "Maggi" -or soy sauce and cook on medium heat for about 8-10 minutes or until the meat is browned. Add the pureed tomatoes, carrots, olives, potato, and peas. Simmer for 20 over medium heat, until everything is thickened.
3. Meanwhile, grill the Poblano peppers on the stove or roast them in the oven, 400u0b0F for 15-20 minutes. Then put them in a plastic bag and close tight. After 10 minutes peel them and take out the seeds, being careful of not breaking them.
4. Once they are clean, boil them in salted water and 2 teaspoons of white vinegar for 5 minutes. Drain and dry them with a paper towel.
5. Stuff the peppers with the ground beef mix or with cheese and serve.

peppers, ground beef, tomatoes, onion, clove of garlic, maggi sauce, potatoes, carrots, green olives, peas, white vinegar

Taken from food52.com/recipes/13522-chile-relleno-poblano-stuffed-peppers (may not work)