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Preheat the oven to 375 degrees F (190 C). Prep a baker's half sheet with parchment paper and place the prepped poblano halves on top, cut side exposed.
In a large skillet over medium-high heat, brown the ground beef until cooked through, then lower the heat slightly to just above medium.
Add the tomato sauce, green onion, cilantro, garlic-infused olive oil (or minced garlic), cumin, chili powder, paprika, oregano, and Kosher salt to the ground beef, stirring to combine. Cook, stirring occasionally for 2-3 minutes until fragrant and hot. Taste for salt and adjust if needed.
Remove the meat mixture from heat and portion equally into each poblano pepper half. Top each with shredded cheddar cheese.
Bake for 35-40 minutes. I usually pull the peppers out when the edges start to darken slightly and look a bit wrinkly.
Serve warm on top of the Cilantro Lime Cauliflower Rice with a dollop of sour cream, if desired.
In a large skillet (I just wipe out the skillet I cooked the meat in) over medium-high heat, add garlic-infused olive oil (or olive oil + minced garlic), the riced cauliflower, cilantro, lime zest and juice, Kosher salt and pepper.
Sautee for 3-5 minutes, just long enough to cook the cauliflower and give it a bit of heat, but not so long that it starts to mash. Taste for salt and pepper and adjust if needed, then remove from heat.