Taco Stuffed Peppers

Ingredients

• 4 medium bell peppers
• ½ tsp salt
• 2 tbsp extra-virgin olive oil, divided
• 2 cups chopped yellow onion
• 1 cup chopped carrots
• 1 pound lean ground beef
• 1 pkg of taco seasoning
• 1 (10-ounce) can no-salt-added diced tomatoes with green chilies
• 1 cup corn
• ⅓ cup water
• ½ cup shredded Mexican-style cheese mix
• crushed taco chips (optional)
• Chopped fresh cilantro for garnish

Directions

1. Preheat oven to broil. Cut peppers in half. Toss the halved peppers, salt and 1 tablespoon oil together in a large bowl. Arrange the peppers, cut-side down, in a broiler-safe baking dish. Broil until the peppers are lightly charred in spots and beginning to soften, 5 to 7 minutes. Remove from oven and set aside until ready to use.
2. Reduce oven temperature to 400. Heat the remaining 1 tbsp of oil in a large skillet over medium-high heat. Add onion and carrots and cook until tender, about 8 minutes. Add ground beef and taco seasoning, separating the meat and stirring often, until the meat is browned and cooked through. Add tomatoes, corn and water, stir occasionally until the liquid evaporates, about 5 minutes. (Add crushed taco chips if desired) Remove from heat.
3. Flip the pepper halves in the baking dish. Divide the beef mixture evenly among the pepper halves (about 3/4 cup each), packing the mixture and mounding it slightly. Bake until the beef mixture starts to brown, about 15 minutes. Remove from oven and sprinkle evenly with cheese. Bake until the cheese has melted, about 5 minutes. Let stand for 10 minutes before serving. Garnish with cilantro, if desired.