Set your oven to broil. Line a baking sheet with aluminum foil.

Place the poblano peppers on the foil and place under broiler until blistered and slightly blackened. This will take approximately 10 minutes – turn them over every 3 minutes to be sure they are evenly charred.

Once they peppers are evenly blistered and charred, remove from oven and let cool.

Reduce oven to 350 degrees.

Once the peppers are cool to the touch, remove their skin. It should come off easily due to the charring process. Be careful not to tare the peppers while you remove the skin.

Cut a 3 inch slit in each pepper and scrape out the inner membrane and seeds with a large spoon.

Set back on the aluminum foil-lined baking sheet.

In a medium sized frying pan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.

Add the ground meat and stir until almost cooked through.

Add 1 tablespoon of cumin, 1 tablespoon of the Mexican oregano, ½ tablespoon chili powder, and 1 teaspoon sea salt.

Turn the heat up to high and stir regularly until the meat is nicely browned.

Turn heat off and set aside.

In a medium sized saucepan over medium heat, sauté olive oil, half of the onions, and half of the garlic until they are slightly browned.

Add 1 tablespoon of cumin, 1 tablespoon of the Mexican oregano, ½ tablespoon chili powder, and 1 teaspoon sea salt.

Sauté the dried herbs and spices with the onions/garlic for approximately 2 minutes. This heat applied directly to the herbs and spices will release more of their flavor and add a smoky quality to the sauce.

Roughly chop your tomatoes and add them to the pan.

Cook until the tomatoes break down and the ingredients are evenly combined. This will take approximately 10 minutes over medium heat.

Pour the sauce into a blender (or use an immersion blender) and blend until the sauce is smooth. You may add water until you get the consistency you desire.

Set aside.

Spoon an even amount of ground meat in each pepper.

Bake the now stuffed peppers at 350 degrees for 10 minutes.

Spoon the red sauce onto a plate and place the stuffed pepper on top.

Top with cilantro and enjoy!