Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Add the 1/2 head cauliflower to a food processor and pulse until cauliflower resembles rice. (It should make about 2 cups of riced cauliflower.) Set aside.
3. Heat up 1 tablespoon of the olive oil in a large skillet. Add the tempeh and stir fry until golden, about 7-9 minutes. Transfer to a bowl and set aside.
4. To the same skillet, add the other tablespoon of olive oil and chopped onion. Cook 3-5 minutes or until onion is translucent and beginning to brown. Stir in the chopped mushrooms. Cook until moisture from the mushrooms is cooked off, about 5 minutes. Stir in the garlic and cook another 1 minute.
5. Add the cauliflower, oregano, and cumin. Cook another 2-3 minutes, stirring frequently.
6. Stir in the browned tempeh, chipotle sauce and tomato sauce. Bring to a gentle simmer and turn off the heat.
7. Stir in 1/2 cup of the shredded cheese into the mix in the skillet. Stir until melted and evenly distributed in the filling.
8. Cut bell peppers in halves lengthwise (from stem to bottom) and arrange on a baking sheet. Divide filling evenly between the halved peppers. Top with remaining 1/4 cup of shredded cheese.
9. Bake for 35-40 minutes or until cheese is browned and peppers are tender when poked with a fork.