Preheat the oven to 350 degrees Fahrenheit.
Add TVP to a bowl and cover with 1 1/4 cup hot water. Let sit for 5-7 minutes until water has been mostly absorbed and TVP has plumped up.
In a deep skillet, add the olive oil and onion. Cook over medium-high heat for 3-4 minutes or until onion is translucent.
Add the garlic and taco seasoning. Cook for 1 minute.
Add the tomatoes, rice, beans, jalapeno, tomato paste, and TVP. Bring to a simmer for 5 minutes allowing any excess moisture to cook off.
Stir in 1/2 cup of the cheese and cook another 1-2 minutes until cheese is melted.
Arrange halved bell peppers in a 9"x11" baking dish. Divide billing up between peppers. Cover with foil and bake for 15 minutes.
Remove foil and divide the other 1/2 cup of cheese onto the top of the peppers. Cook another 15-20 minutes or until peppers are tender and cheese has browned.
Serve with chopped cilantro, jalapeno, and/or sour cream.