Preheat oven to 375°. Cut top off poblano pepper. Carefully remove pith and seeds and discard. Set aside.
Sauté the onion in a pan with 1 T. olive oil until golden. Add the ground beef to the mixture and cook; remove extra fat. Add in chili powder and mix in completely. Remove from heat.
Stir in the salt, chili powder, minced cilantro, Beach Bash, rice and shreds. Stuff each pepper evenly with this mixture and place in a glass baking dish. Cap with the top. Drizzle lightly with olive oil and cover dish with foil. Place in the oven for 25 minutes.
While baking, mix together the onion powder and the crushed Plentils.
Remove stuffed peppers from the oven, place on plate and sprinkle with the "onion breadcrumbs."