Heat oven to 190 degrees. Generously oil the cavities and exteriors of the bell pepper halves. Season the cavities with salt and pepper. Place peppers cut side up in a 25x30cm baking dish.

Add 2 tablespoons of oil to a large skillet over medium-high heat. Once hot, add white and light green scallion slices (reserve the dark green scallions for garnish) and jalapeño. Cook until tender, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add chickpeas, tomato paste, cumin, chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine and cook until the tomato paste and spices are fragrant, about 2 minutes. Stir in 1 tablespoon lemon juice, using a wooden spoon to scrape up any bits stuck to the skillet. If there are still browned bits at the bottom of the skillet, add a tablespoon or two of water to loosen them. Taste a chickpea and add more salt, pepper, and chili powder if desired.

Spoon the chickpea mixture into the pepper cavities, filling them up to the top. Cover the baking dish with foil. Bake the peppers for 30 minutes.

Remove foil and bake for another 10 minutes. Top the peppers with cheese and continue to bake until the peppers have fully softened and the Cheddar has melted and browned, 15 to 25 minutes.

Drizzle the peppers with more olive oil and sprinkle with parsley and reserved scallion greens. Drizzle the remaining lemon juice over the peppers. When serving, be sure to scrape up any crispy bits on the bottom of the dish.