Preheat oven to 4 25°F.
Arrange jalapeños, cut side down, on a baking sheet. Roast for about 5 minutes, until tender. Let cool about 5 minutes, until warm to the touch.
Meanwhile, mix cheese and garlic in a medium bowl with your hands, making sure the garlic is evenly incorporated. Mix together pine nuts and thyme in another small bowl.
Press a generous amount of cheese mixture into 1 jalapeño half, until just overflowing. Press cheese side of pepper in pine nut mixture until well coated, then place on a baking sheet, cheese side up. Repeat with remaining jalapeños.
Bake until cheese begins to melt and pine nuts turn golden, about 5 minutes. Turn oven to broil, and cook until pine nuts are slightly golden brown, 2 to 3 minutes more.
Adapted from True Roots: A Mindful Kitchen with More Than 100 Recipes Free of Gluten, Dairy, and Refined Sugar. Copyright © 2018 by Kristin Cavallari.