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"Goat Cheese" Stuffed Sweet Peppers
Mezzetta Sweet Cherry Peppers
apple cider vinegar
melted coconut oil
To make the "goat cheese" in a high speed blender or nutribullet container combine the cashews, garlic, vinegar, lemon juice, coconut oil and salt and blend until smooth.
Cut the stem off of each pepper and then cut in half. Use a spoon to scoop out the seeds from each pepper half.
Spoon a teaspoon sized amount of the cashew cheese into each of the pepper halves. Serve immediately and store in the fridge for up to 2 days.
Every Last Bite (www.everylastbite.com)