Preheat the oven to 350°F.

Cut the tops off the peppers and remove seeds and membranes. Arrange peppers cut-side up in an oiled baking dish and set aside.

In a large sauté pan over medium heat, add 1 teaspoon olive oil and cook the diced chorizo for about 5 minutes until lightly crispy.

Add diced onion, zucchini, mushrooms, garlic powder, onion powder, smoked paprika, and cumin. Sauté until vegetables are soft.

Stir in cooked rice, black beans, and roasted tomatoes. Mix well and simmer on low heat for 5 minutes.

Remove the pan from heat and generously spoon the filling into each prepared pepper.

Sprinkle Violife Cheddar Shreds over each pepper. Drizzle with olive oil, place the pepper tops back on, and add a pinch of salt.

Pour 2 tablespoons of water into the baking dish. Cover tightly with foil and bake for 40 minutes.

Remove foil and bake uncovered for an additional 20 to 25 minutes until peppers are tender and tops are lightly browned.

Let cool slightly before serving.