Preheat oven to 400 degrees. Slice peppers in half, remove seeds and spray with oil (I use a Misto) or lightly rub with oil and sprinkle with salt and pepper. Roast peppers cut side up on a sheet pan for 15 minutes.
While peppers are roasting, heat oil in a pan on medium heat. Crumble tempeh into pan and saute for 3-4 minutes. Once tempeh is lightly browned, add in cumin, chili powder, salt and pepper and cook for 1 minute.
Next, stir in salsa, drained black beans, and cauliflower rice. Cook for 3-4 minutes, until cauliflower rice is soft.
Remove peppers from the oven. Fill each pepper with about 1/2 cup of the tempeh and bean mixture. Top with cheddar cheese and return peppers to the oven for 15-20 minutes or until the cheese has melted and is bubbly. Serving size is 2 pepper halves.
Serve with chopped cilantro and a dollop of sour cream or plain yogurt. Enjoy!