Preheat the oven to 450 degrees F. Place the poblano peppers on a baking sheet and roast in the oven for 15-20 minutes, until the skin is charred.

Meanwhile, prepare the hamburger helper: Heat a large skillet over medium heat. Add the oil to the skillet, add the onions, garlic and carrots. Season with salt and pepper, then add the ground beef for about 10 to 15 minutes, stirring occasionally, until cooked. Drain the meat.

Stir in hot water, milk, sauce mix and pasta. Bring to a boil. Reduce the heat to medium-low, cover and let it simmer for 14 minutes, stirring occasionally, until the pasta is tender, then remove from the heat.

Remove any loose skin from the top of the poblano peppers. Gently cut a slit in the top of each pepper and scoop out the seeds. Then spoon the pasta mixture into the poblano peppers. Reshape the peppers with your hands. Sprinkle cheddar cheese, fresh parsley and serve warm.