Step 1

Preheat your oven to 400°F and boil a pot of water big enough to hold all of your peppers.

Step 2

In a non stick pan, heat up 1 tbsp of olive oil and sauté the onions until they turn translucent over medium heat. Then add the chickpeas, spinach, salt and garlic. Place a lid on the pan and cook for 2-3 minutes until the spinach begins to soften and wilt.

Step 3

In the pot of boiling water, carefully add your halved and deseeded bell peppers. Boil for 3 minutes, and then remove from the water. Lay the bell peppers on a lined baking sheet, open side up.

Step 4

In the pan with your chickpeas, add the 2 cups of Vegan Cream Cheese. Stir the mixture until it's evenly spread over all of the chickpeas and spinach. Then remove the pan from the heat.

Step 5

Spoon the creamy spinach and chickpea mixture into the bell peppers, filling each one. Try to distribute the mixture evenly, so that they bake evenly. Sprinkle the Vegan Parmesan Cheese on top of each pepper, and place the pan into the oven.

Step 6

Bake for 20 minutes, or until the edges begin to brown. Then remove from the oven and serve. We like to drizzle some hot sauce on ours just before eating, but just a bit so the vegan parm doesn't go soggy. Enjoy!