Roasting Your Poblanos: Lay the peppers out on a baking sheet and roast them in the oven for half an hour at 400°F (200°C) until the skins blister and become charred. Peel, cover with foil and let stand 5 minutes then rub off the skins with your fingers.
Make the Filing: Heat olive oil in a pan to medium heat. Add chopped onion & garlic, sauté till they begin to turn golden brown. Add in cooked ground beef or chicken, a dash of cumin, paprika, salt, and pepper. Add the cauliflower rice and cook to taste.
Stuff the Peppers: Carefully slice each roasted poblano, remove seeds, and spoon the filling inside.
Bake the Peppers: Arrange stuffed peppers in a baking dish and top with shredded cheese, bake at 375°F (190°C) for 15 minutes until melted.
Serve And Garnish: Serve and garnish; rest, and enjoy hot.
