Paleo Chiles Rellenos

Makes 6 chiles

Ingredients for chiles:
6 poblano peppers
1 cup finely ground tapioca flour (starch)
2 pastured eggs, beaten with a hand mixer for 4 minutes until fluffy
3 tblsp coconut oil

Ingredients for meat filling:
1 tblsp coconut oil
1 lb grass fed ground beef
1/2 small onion, diced
3 pitted dates, chopped
1 tblsp pecans, chopped
1 tsp garlic powder
1 tsp Mexican oregano
2 tsp salt
1 tsp black pepper

Directions for meat:
1. Season ground beef with garlic powder, oregano, salt and pepper and cook over medium-high heat for 5 minutes, using a wooden spoon to stir and break up the meat as it cooks.
2. Add in coconut oil and onions and cook for an additional 5 minutes until meat is fully cooked. 
3. Stir in dates and pecans and cook for additional 2 minutes. Turn off heat and set aside.

Directions for chiles:
1. Turn on oven to broil.
2. Rinse and dry poblano peppers and put them on a baking sheet lined with foil. 
3. Place peppers in oven and broil for 8 minutes, turning the peppers half way through. Peppers should be charred and blistered when you take them out of the oven. 
4. Wrap peppers in a moist kitchen towel and let them cool for about 5 minutes.
5. When peppers are cool enough to touch, carefully peel off the skin. Rinse peppers under cold water to help remove any excess skin. 
6. Cut a 1-inch slit in each pepper and carefully remove the seeds with a spoon. Leave in a few seeds if you like your chiles spicy. Don't worry too much if your slit is a little larger than an inch. 
7. Add coconut oil to a pan and turn on heat to medium. 
8. Stuff each pepper with meat and carefully dip into the egg and then coat with tapioca flour, holding the slit shut so that no egg or flour gets inside the pepper. (Use toothpicks to hold the slit shut if it's hard to hold.)  
9. Place stuffed peppers (in batches) on pan and cook for about 4 minutes on each side until the flour turns to a light brown color.

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