Preheat oven to 400°

Heat 1 tbsp oil in skillet over high; add tempe to pan, break into large chunks + sear undisturbed 3-4 min; flip meat over, break into small pieces + cook 1-3 min more; add to mixing bowl, fold in rice + salsa

Wash + dry 2 poblanos, slice in half lengthwise + discard seeds; divide filling between peppers, sprinkle 4 tbsp of cheese on each pepper, add to sheet pan + cover with foil; roast 15-20 min then remove foil + roast 15 min more until hot and bubbling—great job!