Preheat oven to broil. Place peppers in a oven safe dish, drizzle with olive oil and salt and toss to coat. Broil 4-5 minutes until top has blackened and flip. Broil opposite side another 3-4 minutes. Remove to a bowl and cover with foil and let steam 10 minutes.

Once peppers have cooled enough to handle remove skins and stem. Cut open and remove seeds and ribs. For a more spicy flavor leave seeds and ribs in.

In a large pot over medium-high heat cook ground beef until browned. Season with seasoned salt,cumin and chili powder.

Add lime juice, onions, garlic, celery and peppers. Cook for an additional 2-3 minutes.

Add cream cheese and stir well to melt. Add chicken broth, bring to a boil and then reduce to simmer oven medium-low for 10 minutes.

Add shredded cheese and stir to combine. Add red pepper flakes if using.

Serve immediately and top with sour cream, shredded cheese and cilantro. (Optional)