Ingredients 1 tbsp extra virgin olive oil 4 bell peppers, cut in halves lengthwise 3 garlic cloves, minced 400 ml (14 oz) canned artichokes, strained and chopped 300 ml (10 oz) frozen spinach, thawed and strained 2 springs fresh thyme 135g (5 oz) vegan cream cheese salt and black pepper, to taste Ãƒâ€šÃ‚Â½ cup of vegan mozzarella cheese, grated Instructions ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â¢ Heat oven to 375F. Grease a 9x13-inch baking pan with olive oil. Set aside. ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â¢ Arrange the bell peppers in the prepared baking pan. ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â¢ Over medium heat in a large skillet, add in the garlic, onion, thyme, and fry until onions are translucent about 2 minutes. Then, add the mushrooms and fry for another 5 minutes until soft, and then the cashew cream cheese, spinach, and artichokes. Fry until the cashew cheese is fully melted and integrated into the mixture and most of the water has evaporated. Season with salt and black pepper to taste. ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â¢ Spoon in the filling to peppers dividing it evenly among them. Sprinkle cheese over the top and bake for 30-40 minutes or until the peppers have blistered.