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Preheat oven to broil on high and position rack in the upper third of the oven.
Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)
Trim, seed, and halve bell peppers lengthwise. Transfer to a baking sheet pan, drizzle with oil, season with salt and pepper, then arrange cut-side down.
Place baking sheet in the oven and broil, flipping once, until peppers are lightly charred and tender, 6-8 minutes. Remove from oven.
Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Divide between two medium bowls. (Set one bowl aside for the salad.)
Place chicken on the cutting board and, using your hands, remove meat from the skin and bones. Separate the meat into shred-like pieces. Add to remaining bowl with the cilantro along with cheese and taco seasoning. Stir to combine the filling.
Stuff pepper halves with the filling, then top with additional cheese. Return baking sheet to the oven and continue to broil the peppers until filling is warmed through and cheese is melted, 3-4 minutes more. Remove from oven.
Meanwhile, add mixed greens, carrots, and dressing to the second bowl with the cilantro. Toss to combine the salad.
To serve, divide stuffed peppers and salad between plates; top each pepper with a dollop of guacamole. Enjoy!