Bring a pot of water to boil and add the tomatillos and Serrano pepper to the water. Boil until the skin shrinks back some and the green turns darker. Drain and remove stems.

Once they have cooled add the tomatillos and Serrano pepper to a blender and blend with the onion, garlic and salt until smooth.

Place in a pot to keep warm.

Cut the poblano peppers so a small opening is available to fill them remove all seeds. Take what you cut and dice it up set aside

Brown the beef, and add the green and red pepper, the poblano diced pieces, onion, chili powder and salt and pepper.

Once cooked fill the peppers being careful not to rip them apart. Place them in a casserole dish and cover with the sauce.

Bake in your pre heated oven covered for 15 minutes, then uncover top with shredded cheese and pop back into the oven until the peppers are soft. About 15 to 20 minutes. I served mine with simple cauliflower cilantro and lime “rice”.