Preheat oven to 400 degrees.
Cut peppers in half, and remove seeds and membranes. Lightly coat with 1 tbsp avocado oil, place in a Pyrex dish and bake for 20-25 minutes, until tender.
While peppers are baking, cook Banza or regular rice according to package directions.
In a large sauté pan or dutch oven, add 2 tbsp avocado oil and onions over medium-high heat. Cook for 4-5 minutes, until golden. Add garlic, and cook for another 2 minutes.
Add cooked rice, salsa, black beans, lime juice, cilantro, chili powder, cumin, salt and pepper. Mix to combine well, and cook for 3-4 minutes.
When peppers are finished baking, stuff with taco mixture, and top with cheese if using (optional)
Bake for another 5 minutes.
Serve with toppings of your choice.