To blister the Poblanos: heat up a large heavy skillet. Place the peppers in the skillet and start blistering the skin on all sides. The point is only to blister the skin to make the peeling easier, not to burn the flesh. Keep an eye on the peppers and turn them often to achieve an even blistering. Place the blistered peppers in a plastic bag and let them sweat for 15 - 20 minutes.
Prepare the meat sauce while the Poblanos sweat. Heat up the oilve oil in a large pot. Over medium heat saute the onions until softened, then add the minced garlic. Cook them for 1 - 2 minutes. Add the ground beef and cook until brown. Add the spices and keep cooking for 1 - 2 minutes. Add the 2 cans of diced tomatoes and the tomato sauce can. Season with the beef bouillon. Turn down the heat to a simmer and let the meat sauce cook for 10 minutes.
Remove the Poblanos' skins, cut the peppers in half crosswise and then remove the veins and seeds. Stuff the halves with the block Pepper Jack cheese pieces.
Preheat oven to 350 F, Grease slightly a 9" x 13" casserole/baking pan. Place the stuffed Poblano halves in the casserole/baking pan. Cover them with the meat tomato sauce, sprinkle the shredded Pepper Jack cheese all over and dollop some sour cream, if using.
Bake uncovered for 30 - 35 minutes, until the cheese has melted. Enjoy!
