Preheat oven to 350°F
With a kitchen knife, slice bell peppers in half, remove seeds, and rinse
Place pepper halves into the baking pan (open side up), pour water into the bottom of the pan around bell peppers, and place into the oven to soften for 15-20mins
While peppers soften, begin sauteing diced onions and minced garlic with vegetable oil in a large cooking skillet at medium heat
Once onions are transparent, incorporate plant-based beef (beyond beef) and taco seasoning + cumin and cook until browned
Next, add Rotel tomatoes, black beans, and cooked rice and bring to medium-low heat
After mixed add salt & pepper and vegan cheese, once the cheese is melted, remove skillet from heat
Now that peppers have softened, begin filling peppers with taco filling until slightly overfilled (if desired top peppers with vegan cheese)
Cover the pan with foil and place peppers in the oven for 10 minutes
Remove foil and allow peppers to finish baking for 15 minutes
Once peppers have finished cooking, remove from oven, allow to cool. Top with cilantro and serve
