1Tbsp. mustard (try Follow Your Heart Vegan Honey Mustard)
Salt, to taste
Pepper, to taste
1bell pepper, halved and seeded
Instructions
Preheat the oven to 400°F.
Bring water to a boil in a medium pot. Add the dried macaroni and cook according to the package instructions. Strain, then transfer back to the pot.
Stir in the shredded vegan cheddar cheese, vegan margarine, nondairy milk, and mustard. Season with the salt and pepper and continue mixing until the vegan margarine and “cheese” has melted.
Fill each pepper half with half of the cooked mac and “cheese.”
Bake for about 15 minutes, or until the peppers are tender.
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