Place peppers on sheet pan and broil for 3 to 4 minutes on each side. Remove from oven and place in plastic zipper-locked bag.
Adjust oven temperature to 400 degrees F.
Once peppers are cool to touch, peel skins off peppers.
Carefully place a slit lengthwise along peppers and remove seeds from within.
Brown pork in a skillet over medium heat. Carefully pour off excess grease.
Add tomato paste, cumin, chili powder, onion powder, salt, and water to skillet. Bring to a boil, the drop to a simmer to cook off excess water.
Remove skillet from heat and stir in mushrooms.
Carefully stuff mixture into the hollowed out peppers and place on a lightly greased baking dish. Bake for 10 to 15 minutes.
Serve garnished with crema and cilantro.
Note: If using bell peppers, you can skip steps 1-4. Broiling and peeling bell peppers are optional! Instead, cut the bell pepper in half lengthwise in lieu of slit and proceed to step 5.Serving Size = 1 stuffed PepperNET CARBS = 3.46gNutrition information is based on a single serving and is provided as a convenience for Ketogasm readers. Data may vary based on brand and recipe variation. Click here for more detailed nutrition information.