Pre-heat the oven to 350°F.
Wash and prepare 5 large bell peppers by either removing the top of the pepper, along with all the pith and seeds that are down inside. Or cut the peppers in half and remove all the pith and seeds inside.
Pre-cook the peppers, empty on a baking sheet in the oven, for about 20 minutes.
Mince the garlic and onion really well, and chop the pepper.
Sauté the garlic, onion, and pepper in a large skillet.
Then add the meat and mix together with the onion mixture, cooking the mixture just until the meat is browned.
Be sure to drain off any excess oil when the meat has finished cooking.
Add the sauce ingredients, including the lemon juice, chili powder, salt, black pepper, and 2 tomatoes.
Let the mixture simmer for about 2 to 3 minutes.
Spoon the sloppy joe mixture into the washed and prepared peppers.
Bake the stuffed peppers on a baking sheet at 350° for about 20 minutes, or until they reach an internal temperature of at least 160°F with a meat thermometer.**
Meanwhile, prepare the toppings, including the lettuce, tomatoes, cheddar cheese, avocados, and green onions.
Once the peppers and meat have cooked through, remove them from the oven, serve while warm, and top with your favorite taco toppings.