Tex-Mex Mac n’ Cheese
What the what? Is that Tex-Mex Mac n’ Cheese stuffed into a bell pepper? Why yes it is! Guess what? #CANCERHATESIT
This recipe is fast a such an awesome fake-out you family will be wondering if you are off the “healthy” kick! Packed with healthy fats, vitamin c and those cooked tomatoes that give us a great source of lycopene.
This recipe uses a vegan cheese made by Dyaia. Which means if you wanted to leave out the chicken sausage you would have a vegan dish!
Don’t forget we love the photos you send us! So make and snap tag us with #cancerhatesit and we will find you!
Tex-Mex Mac n’ Cheese
3 red or yellow bell peppers, halved and seeded
¾ lb chicken sausage, casing removed if present
1 onion, diced
1 green mild chili, minced
¾ cup coconut milk, full fat
2 bags Dyaia Vegan Cheese
1 can organic tomatoes with green chilies
12 oz box pasta shells, cooked (I like gluten free kind)
crumbled tortilla chips, organic (I like blue corn)
chopped cilantro
Preheat oven to 425°, on parchment lined baking sheet place bell pepper halves face down. Cook for 10 minuets or until skin starts to wrinkle on the backs. Remove and set aside.
In a large stockpot or skillet cook chicken sausage until done. Breaking it up with a wooden spoon as you cook it.
Add onions and green chili, cook until soft. Add milk and vegan cheese until it melts.
Stir in tomatoes and cooked shells. Remove from heat. Stuff each pepper with mixture. Serve with tortilla chips and cilantro on top.
Serves 6
