4 poblano peppers
3 medium potatoes, chopped
1 large sweet onion, chopped
1 (14.5 ounce) can crushed tomatoes
1/4 cup peanut butter
1 clove garlic, minced (optional)
1/2 teaspoon ground cumin (optional)
1 pinch dried oregano
1/2 cup shredded Monterey Jack cheese
2 tablespoons olive oil