Heat the oven to 400°F. Line a baking sheet with parchment.

Stir the beans, vegan cream cheese, lemon juice, parsley, garlic, salt, and pepper in a bowl.

Spoon the mixture into the pepper halves. Place them on the baking sheet and brush with olive oil.

Bake for 15 minutes, until the peppers soften and the filling turns lightly golden.

Cool for 5 minutes before serving. This keeps the filling from sliding onto someone’s shirt, which feels worth mentioning.