In a skillet, cook the onions and garlic in the oil until the start to get soft. Add the tempeh and saute, sitrring often until it's browned. Add the tomatoes, corn, and seasonings. Cook until heated through. Mix in the cooked beans and soy sauce. Taste and add salt and pepper if desired.
Cut the peppers in half lengthwise and remove the seeds. Leave the stem on if you can (they hold their shape better).
Fill each pepper half with the stuffing and place in an oiled pan with the 1/2" of tomato juice or water in the bottom. Bake tightly covered at 375º for around 30-40 minutes.
Serve on a bed of ricetopped with hot sauce. Garnish with sour cream or shredded cheese.