Bring the water to a boil in a medium saucepan over medium-high heat. Add the red rice, reduce the heat to medium-low and cook for 45 minutes, or until the rice is tender. You can also use a rice cooker for this step. Set aside.

Bring a large pot of water to a boil over medium-high heat. Prepare an ice water bath. Blanch the red pepper halves by immersing them in the hot water, and then plunge them into the ice water bath. Remove the red pepper halves to a large plate and set aside.

Preheat the oven to 350°F. Grease two 9 x 13 baking dishes with coconut oil.

Prepare the stuffing. Heat the 1 tablespoon coconut oil in a medium saucepan over medium-high heat. Add the onions and sauté for 3 minutes, or until they become translucent. Add the garlic and the jalapeño and sauté for another minute. Stir in the mushrooms and sauté for 3 more minutes. Next, add the tomatoes, cumin, chili powder, coriander powder and sea salt. Fold in in the reserved rice and adjust seasonings to taste.

Assemble the peppers. Spoon the stuffing into each of the red pepper halves and then arrange the halves in the prepared baking dish. (Depending on the size of your peppers, you may have some stuffing left over. Save it and serve it atop a salad for lunch.)

Cover the baking dishes with aluminum foil, being careful not to touch the peppers, and bake for 45 minutes. Uncover and bake for another 10 minutes, or until the tops look lightly browned and a bit crispy. Garnish each pepper half with some fresh salsa, an avocado slice and a sprig of cilantro, and serve at once.