Roast and remove the pepper skins if you haven't already. For more info, please refer back to the post.

Preheat the oven to 425°F.

Heat the coconut oil over medium-high heat until melted, about 1-2 minutes.

Add the onion and cook for approximately 3 minutes until it begins to turn translucent.

Add the ground beef and carrots. Brown 7-8 minutes.

Add the tomatoes, chili powder, salt and pepper.

Cook 5 more minutes, or until most of the juice has cooked down.

Test the meat mixture, and add more salt and pepper to taste if necessary.

Using a spoon, fill the peppers to capacity with the meat filling.

Bake at 425°F for 15-20 minutes or until peppers are cooked through and filling is browned.