Picadillo-Stuffed Jalapeño Peppers

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8 ounces ground beef

1/2 cup finely chopped white onion

1/2 teaspoon salt

1/2 cup drained canned diced tomatoes

1/3 cup finely chopped carrots

1/3 cup raisins

1/4 cup coarsely chopped toasted blanched almonds

1 cup shredded Chihuahua cheese

24 large jalapeño peppers (1 to 1-1/2 ounces each)

Dairy sour cream (optional)

Lime wedges (optional)

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