Paleo Taco Stuffed Bell Peppers

A twist on your typical taco meat preparation.  This picture has American Cheese for the kids, but you can skip cheese or use vegan.

4-6 Bell Peppers, Tops cut off and seeds removed (cut close to the top so you have plenty of room to stuff the pepper full of goodness)
2 to 2 1/2 pounds lean ground beef or turkey (left over meat is great in a lettuce wrap, over a salad or by itself)
1 to 1 /2 cups organic salsa of choice
Juice of 2 small limes or 1 large lime
3 cloves garlic
1 yellow onion sliced
1 Tbsp dried cilantro
1/2 cup organic reduced sodium chicken broth (adjust amount as it simmers, you want the meat mixture to be moist but not to have excess liquid)
2 Tbsp chili powder (adjust this and the cumin to taste if this seems to be too much, or if you are  not a fan of cumin just omit it,.  I use the full amounts)
1 Tbsp Cumin
1/4 Tsp pepper
1 Tbsp Oregano
Diced avocado
Diced tomato
Sliced black olives rinsed well
Vegan Cheddar
Additional Salsa

-Pre heat oven to 400

-Line a large baking sheet with foil or use Jumbo muffin tins if the peppers can not stand up
Bake the peppers for about 8 minutes

-In a food processor combine salsa, lime juice, garlic, onion and cilantro

-In a large skillet sprayed with olive oil, brown the meat and drain, return to the skillet and season with chili powder, cumin and oregano, add salsa and broth, stir and heat through for about 5 minutes or until well blended, it should not be runny

-Fill the peppers, add extra salsa to the top, return to oven and bake for about 10 minutes or until heated through and peppers tender crisp, time may depend on the size and thickness of the peppers.  Do not overcook or they will start to cave in

-Add optional cheese to the top and bake until melted, about 5 minutes
Serve with optional toppings, additional salsa, avocado, tomatoes, black olives