Preheat oven to 350 degrees F.
Put all ingredients for the cashew cheese in a blender or a high-powered food processor.
Blend together until the mixture becomes smooth and creamy.
Cut mini bell peppers in half, lengthwise. Remove the seeds and ribs.
Fill each pepper half with cashew cheese and place them on a greased baking sheet.
In a small bowl, mix together almond meal, thyme, olive oil, and salt.
Sprinkle the almond meal mixture on top of the stuffed pepper halves.
Bake for 25-30 minutes until the peppers are soft.