Remove the pork from the Force of Nature packaging and place in a large bowl.
Add in the smoked paprika, ancho chili powder, chili powder, salt, and cracked black pepper and mix gently and set aside.
Using high heat, heat up a large cast iron.
Place the poblano pepper in the pan and continue flipping every minute with metal tongs until there is a noticeable char on the outside of the poblano’s skin. Remove from the heat.
When cooled, cut tops off of poblano peppers and make a lengthwise incision along the pepper to remove the seeds and stems. Set aside.
Reduce the heat to medium and add extra virgin olive oil.
Add the diced yellow onion and minced garlic to the pan and cook until translucent (2-3 minutes).
Add the spiced pork mixture to the pan and stir gently to incorporate the pork to the cooked onions and garlic.
Cook for 4 minutes and then add the coconut aminos and raw honey to the pan and stir gently to fully incorporate the ingredients.
Continue cooking for 3 minutes or until the pork has become cooked through and crispy. Remove from the pan and place into a clean bowl.
Stuff the poblano peppers with the cooked pork mixture and place in a greased baking dish.
Bake at 425 degrees for 30 minutes and remove from the oven. Check if peppers are fully roasted by putting a fork in them. If they are soft, they are fully cooked. If they are still firm, roast in the oven for 10-15 additonal minutes.
Once cooked, remove the stuffed poblano peppers from the oven and top with raw shredded cheddar cheese.
Place the stuffed poblano peppers back into the oven for 4 minutes or until the cheese is melted.