Preheat the oven to 425. Cover the bell peppers in avocado oil, salt and pepper. Bake on a parchment lined cookie sheet at 425 for 20 minutes until blistered.
Meanwhile, heat a large skillet over medium heat. Add in the ground beef and saute until cooked through and no longer pink. Mix in 2 tbsp taco seasoning and reduce heat to low. Let simmer for a few minutes to let the flavors blend.
Meanwhile, add avocado oil to a separate skillet. Add the cauliflower rice and saute until soft, about 5 minutes. Mix in 1 tbsp of taco seasoning.
Assemble your bowl with the cauliflower rice, beef and bell peppers. Top with 1/2 an avocado, cilantro and juice from half a lime.