For the cheese, blitz the ingredients with 500ml water and ½ tsp sea salt in a blender until smooth. Line a sieve with a clean, thin tea towel and set over a large bowl. Tip in the cheese mixture and allow to set in the fridge for 3 hours or overnight. (You will need 200g for this recipe.)
In a bowl, combine 200g drained cheese with the thyme, onion, black beans and tomatoes.
Slice off the tops from the peppers (reserve them) and scoop out the seeds. Stuff with the cheese mixture and brush the outside with oil. Return the tops and cook the peppers on the barbecue for 45 minutes, or until soft and blackened.
Serve on a large plate and sprinkle with the chopped parsley.