GO AHEAD TIP: Cook rice for tomorrow night’s meal.
In a saucepan, steam tempeh 10 minutes. In a bowl, mash the steamed tempeh with the garlic and half the tomatoes.
Stir in onions, rice, and 1 1/2 cups cheese. Stuff peppers with mixture.
Place peppers in slow cooker. Pour remaining half of tomatoes over peppers.
Cover. Cook on low 6-8 hours or high 3-4 hours. Top with remaining cheese during the last 30 minutes.