Greasing a glass 9 x 13” casserole dish and set aside. Slice each zucchini in half lengthwise and hollow out the center using a melon baller or metal teaspoon. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the prepared casserole dish. Warm one tablespoon of olive oil in a large skillet over medium heat then the garlic and peppers and cook for 2-3 minutes. Add chili powder and cumin and stir to combine flavors for 1 minute. Add the beans, rice, and salsa and beans along with the salsa. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro to the filling. Spoon the filling inside of each zucchini until they are all full then cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.