Stuffed Peppers with “Cheesy” Spinach an Artichoke [Vegan, Gluten Free]

• 1 tablespoon extra virgin olive oil
• 4 bell peppers, cut in halves lengthwise
• 3 garlic cloves, minced
• 2 cups Cremini or Button Mushrooms, chopped in quarters
• 14 oz canned artichokes, strained and chopped
• 10 oz frozen spinach, thawed and strained
• 2 springs fresh thyme
• 5 oz vegan cream cheese
• salt and black pepper to taste
• 1/2 cup of vegan mozzarella cheese, grated

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