Preheat your oven to 425°F/220°C. Place the pepper halves, cut side up, in a baking dish. Drizzle them with olive oil and season with salt and pepper; rub the oil so that the peppers are coated with oil and bake until they are easily pierced by a fork and slightly blistered. Remove from the oven and set aside.

While the peppers are cooking, rinse the rice until the water becomes clear, then bring a large pot of water to a boil. Add the rice and cook according to the packet instructions. When cooked, the rice should be fluffy and light, not soggy. Set the rice aside.

In a large skillet over medium heat, heat 2 tablespoons of olive oil, then add onion and cook until the onion is tender approximately 5 minutes. Add salt, and tomatoes, and stir to combine. Next, add taco seasoning and cilantro, stir to combine, and cook for 30 seconds.

Remove the pan from the heat and add the cooked rice, pinto beans, black beans, and lime juice; stir to combine. Season with salt and black pepper.

Ensure that the peppers don't have any juices in them, then stuff each pepper with an equal amount of the rice mixture, top the mix with a generous amount of cheese, return the peppers to the oven, and bake until the peppers have heated throughout and the cheese is melted, and brown spots have appeared on it, approximately 10 - 13 minutes. Remove from the oven, garnish with cilantro, serve, and enjoy.