Preheat oven to 350 degrees, Cut the acorn squash in half. Scoop out the seeds of one half, peel the green skin off and cut into cubes, set aside.
Cut the zucchini in half, peel the zucchini and cut it into cubes, set aside.
Cut the shallot in half, peel off the skin and cut it into cubes.
Cut the peppers in two parts about an inch from the top as shown.
cut tops around the stems and remove seeds and membranes from the larger portion of each pepper. Rinse to remove all remaining seeds and membranes. Discard stems.
chop up the remaining tops of the peppers as shown.
Brown and break up ground beef in coconut oil until meat is no longer pink in color, about 10 minutes.
While meat is cooking, submerge peppers in boiling water and cook for 3 minutes
remove peppers from boiling water with tongs and be sure to drain all water from them.
add vegetables (Acorn squash, zucchini, cubed pepper tops, and shallots) to meat and cook an additional 2 minutes.
Add tomato paste, cumin, chili powder, salt, and black pepper. Stir until well mixed. Cook until vegetables are tender.
This is how the stuffing will appear when cooked.
Stuff each pepper with meat mixture.
Cook in a preheated 350-degree oven for 10 minutes. Remove from oven and serve immediately.