Stuffed Poblano Chillies

6 popblano chillies,
2 lb. ground meat
2 small onions, chopped
2 cloves garlic minced
1 C salsa
2 roma tomatoes. diced
2 T chili powder
  salt and pepper to taste
16 oz cream cheese (2 8 oz packages)

1. Preheat oven to 400. Cut off tops of pepper, and remove cap and seeds. Place on baking sheet and bake for about 20-25 minutes, until peppers are soft and a little wrinkled. Cool until able to touch.

2. Brown the meat, onion and garlic; drain off any extra grease.

3. Stir in the remaining ingredients and about half the cheese. Season with salt and pepper to taste.

4. Fill chilies with meat mixture, and lay in the bottom of a baking dish. Sprinkle with the remaining cheese.

5. Bake at 350 for 15-20 minutes until the cheese is melted and bubbly.