Cut the tops off of the peppers and clean out ribs and seeds.
Boil peppers for 8 minutes and set aside to dry.
Saute peeled and sliced carrots for 5 minutes in coconut oil or other fat.
Add diced onion, beef, Worcestershire sauce, salt, pepper, and chopped herbs. Saute just long enough to brown beef.
Cook 3 large sweet potatoes. I wrap mine in wet paper towels and microwave them until cooked, but you could also wrap them in aluminum foil and bake for an hour at 350°F.
Smash sweet potatoes with coconut milk and green chilies.
Stuff peppers almost to the top with beef filling. If the peppers don’t stand up on their own, I like to cut them in half and do a little half of the peppers.
Top peppers with sweet potato mixture and bake at 350°F for 30 minutes.