• Preparation:
• Turn broiler on high. Dry poblano peppers with a paper towel and place on a roasting pan in a single layer. Blacken or char the top of the peppers for 4-7 minutes depending on your broiler. Cover loosely with a piece of foil and set aside.
• Dice the onion, chop the garlic, and mince the cilantro. Set them aside. Open the can of tomato paste. Grate the cheese.

Method:

• Place oil, onion, and garlic in a 10 inch pan over medium heat and saute 1-2 minutes until the onions begins to soften. Add the ground beef and break up with a wooden spatula until finely textured and cooked through.
• Add tomato paste, chile powder, cumin, cinnamon and beef broth, stirring until combined. Place the foil from the peppers loosely over the pan and simmer until most of the liquid had been absorbed. Stir in the cilantro, adjust seasoning and let cool.
• Meanwhile, peel the charred skin from the poblano peppers. With a small, sharp knife, make a vertical slit from the tops of the peppers to the tips. Make sure to start and end the slits about ¼ inch from the top and bottom. Remove the light colored membranes (usually 2-3 per pepper) on the inside of the peppers to reduce the heat - or leave them in if you like things spicy. Remove the seeds with a small spoon. Transfer peppers to a small rimmed baking sheet or a large baking dish.
• Preheat oven to 350 F and place rack to middle position.
• Stir the cauliflower rice and 1 cup of cheese into the cooled beef mixture.
  Stuff the poblanos. Top with the remaining cheese.
• Bake for 15 minutes or until the filling is hot and the cheese on top melts. Hit it with a squeeze of lime to add a pop of brightness.
  
• Serves 4 with one pepper per serving. 7 net carbs per pepper/serving.
• Serve with a small green salad (low carb/keto) or chips and salsa. Refrigerate any leftovers and reheat in a microwave or covered with foil in the oven at 350 F until center is hot.