This makes 4 total stuffed poblano peppers. Each stuffed pepper comes out to be 367 Calories, 27.3g Fats, 5g Net Carbs, and 21.3g Protein.

The Preparation

1 lb. Ground Pork
1 tbsp. Bacon Fat
4 Poblano Peppers
1/2 Small Onion
1 Vine Tomato
7 Baby Bella Mushrooms
1/4 cup Cilantro, packed
1 tsp. Cumin
1 tsp. Chili Powder
Salt + Pepper
The Execution

Broil poblano’s in the oven for about 8-10 minutes. Every 1-2 minutes, move them around and flip them to get consistent char marks on each side.
Saute pork in bacon fat until browned – season with salt, pepper, cumin, and chili.
Add diced onion and minced garlic to soften. Mix everything together, then add the sliced mushrooms.
Once mushrooms have absorbed the fats in the pan, add the chopped cilantro and diced tomato to the pan. Cook for another 1-2 minutes.
Spoon pork mixture into poblanos and bake at 350 for 8 minutes.

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