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In a large skillet, heat oil over medium-high heat until hot. Add peppers and onions, season with oregano, salt and pepper.
Cook 5 to 6 minutes until slightly softened but still tender-crisp. Transfer to a bowl set aside.
In the same skillet, add the ground beef. Cook until browned, drain excess grease, then sprinkle in the taco seasoning, stirring well. Add the water and stir, allowing it to simmer until the water is mostly absorbed. Remove from the heat.
Divide the lettuce evenly between 4 bowls. To each bowl, add rice, beans, cooked peppers and onions, seasoned ground beef, cheese, pico de gallo, corn salsa and avocado. Top off with sour cream and cilantro, if desired and serve with lime wedges.