INGREDIENTS
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6 poblano peppers
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1 pound ground beef
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1/2 cup chopped celery
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1 cup chopped onion
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5 garlic cloves, minced
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3 dashes black pepper
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Salt
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1 teaspoon ground cumin
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1 (14-ounce) can diced tomatoes, divided
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1 cup shredded Monterey Jack cheese