Stuffed bell peppers , non dairy

For this you will need three red bell peppers. One small yellow onion

One pound ground chuck cooked in a skillet until done.

1/4 cup your favorite enchilada sauce or:

(My favorite enchilada sauce is a no cook sauce. This recipe will make a bit for leftovers) 1 small can of prepared tomato sauce. 1/4 cup your choice of hot sauce (I chose Frank’s) one tablespoon Mckormick fajita seasoning. Mix well.

1/4 cup your favorite salsa

Add these in with the meat about half way through cooking.

Optional for after the bell peppers are done fully add some of your favorite recipe cashew cream (about 1/3 cup mixed with 1/2 tablespoon Mckormick fajita seasoning and 1/2 Tablespoon your choice of hot sauce (I chose franks) stir well. Add it on the top after it's cooked.

Prepare the red bell peppers accordingly. Hollow out and either blanch or roast roast at 425 for 25

In a separate skillet cook the onion and 1 chopped red bell pepper until done. Add this in with the meat and stir and add it in the hollowed out bell pepper.

Bake at 425 for 20 minutes

Add the fajita cashew cream on top after it’s done cooking.

For a salad choose a handful of spinach, chopped cucumber, cherry tomatoes and your favorite cilantro lime dressing. You will have enough meat for leftovers for lettuce wraps, burritos or more stuffed bell pepper.