Cheesy Taco Chicken Stuffed Peppers with Guacamole & Cilantro Ranch Salad

Set the oven to high broil with a rack in the upper third.

Wash and dry the bell peppers, spring mix, shredded carrots and cilantro.

For this step: red bell peppers, shredded carrots, spring mix, cilantro

Halve the peppers lengthwise and cut out the stems, seeds and white ribs. Set them on a broiler-safe sheet pan, rub them all over with a little olive oil, and season with salt and black pepper. Turn them cut-side down.

For this step: Extra virgin olive oil, Salt, Black pepper

Broil the peppers until lightly charred and just tender, 6 to 8 minutes, flipping them cut-side up halfway through. When they're done, take the pan out and leave the broiler on.

While the peppers broil, heat a little olive oil in a large skillet over medium-high heat.

For this step: Extra virgin olive oil

While the skillet heats, pat the chicken dry and season it all over with taco seasoning.

For this step: boneless, skinless chicken thighs, Taco seasoning

Once the oil shimmers, add the chicken and cook until browned and 165°F in the center, 9 to 11 minutes, flipping once halfway.

When the chicken is done, move it to a cutting board and let it rest for 5 minutes.

While the chicken rests, pick the cilantro leaves and chop them. In a salad bowl, toss half the cilantro with the spring mix, carrots and ranch dressing. Keep the rest of the cilantro for the filling.

For this step: ranch dressing

Chop or shred the chicken into bite-size pieces and put it in a bowl. Toss it with the rest of the cilantro and half the cheese.

For this step: shredded Mexican-blend cheese

Fill the pepper halves on the sheet pan with the chicken mixture and top them with the rest of the cheese.

For this step: shredded Mexican-blend cheese

Slide the pan back under the broiler and broil until the cheese is melted and bubbly and the filling is hot, 2 to 3 minutes.

Plate the stuffed peppers with the salad and spoon the guacamole over the peppers.

For this step: guacamole