Scrumptious Stuffed Poblano Peppers

• 6 poblano peppers
• 3 TBS. olive oil
• 1 lb. ground beef
• 1/2 cup chopped onion
• 1 clove garlic, finely minced
• 1 cup diced tomatoes
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1 bottle
• 12 oz. Claude's Hot & Spicy Sauce
• 1/2 cup shredded monterey jack cheese

Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a bag and set aside for 15 min. peel the skin, carefully make a length wise slit in each of the peppers and remove the seeds and membranes. Heat olive oil, in a skillet and add beef and brown. Add chopped onion and garlic and cook for another few min. Add tomatoes, cumin, salt and pepper and cook for 10 min. stirring often. Set aside to cool. Stuff the peppers with the filling, place in a casserole next to each other. Cover peppers with Claude's Hot & Spicy Sauce. Bake in a preheated 350 degree oven for 20 min. Take out of oven and sprinkle with cheese. Return to oven and bake another 10 min. Serves 6 and enjoy.