Stuffed Peppers with Vegan Cheddar Cheese

I've made this recipe quiet a few times and it's always a favorite. It's the best keto-friendly, carb free lunch or dinner and it can be so versatile. I've made it with ground beef or ground tofu, for my vegans out there. I've also topped with avocado or guacamole, sour cream if I'm not going dairy free or some fresh tomatoes and corn salsa. I chose vegan cheddar cheese this time because I am eating dairy free and this is one of the best brands I have had so far. Thank you Stew Leonard's! This is a quick dish or a fun build your own pepper bowl, for family night. Check out my recipe below! 

Ingredients:
2 whole bell peppers
1 package of ground chicken 
Vegan cheddar cheese 
1 white onion 
Taco seasoning
Garlic/Salt/Pepper
Salsa

​Directions:
Slice your peppers in half and hallow out. Cook ground chicken with seasonings and cut onion. When meat is cooked through, add to the pepper "cups". Sprinkle cheese on top and bake for 15 minutes or until melted at 350 degrees. Add salsa and enjoy! 

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Vegan Cheddar Cheese
​Purchased at Stew Leonards 
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