To prepare the poblanos, cut them open and remove the seeds and stem. Open them out flat, making cuts as necessary. You can see photos of how to do this in the breakfast poblano recipe. Place them on a baking sheet and spray with olive oil spray. Roast for around 20 minutes.
Meanwhile, cook the ground beef by sautéing it in olive oil in a large skillet. Add onion powder, paprika, ground cumin, and dried oregano.
Transfer the poblanos to a serving plate, and divide the beef between them. Garnish with shredded cheese, slices of jalapeño, sour cream, and salsa.
6g net carbs per serving, not including garnish options