• Begin by preparing the cheese sauce. In a high-speed blender, combine cashews, lemon juice, water, avocado oil, garlic powder, and sea salt. Blend until the mixture reaches a smooth and creamy texture, then set aside.

For Peppers:

• Preheat the oven to 375°F. Cut the bell peppers in half lengthwise and remove the seeds and membranes. Lightly oil a 9x13 inch baking dish with avocado oil and place the peppers cut side up inside.
• In a large skillet, cook the bacon over medium-high heat until crispy. Remove the bacon with a slotted spoon and let it drain on paper towels. Lower the heat to medium-low, keeping 1-2 tablespoons of the bacon fat in the skillet; discard the rest.
• Add the chopped onion to the bacon fat in the skillet and sauté for about 1-2 minutes until tender. Stir in the minced garlic and cook for an additional minute.
• Introduce the ground beef to the skillet seasoned with salt and pepper. Cook until browned, breaking it into smaller pieces as it cooks. Once browned, remove from heat and mix in the ketchup, mustard, and nutritional yeast. Stir in half of the cooked bacon, adjusting seasoning if needed.
• Fill the prepared halved peppers with the beef mixture, then pour 1/2 cup of water into the bottom of the baking dish. Bake for approximately 20 minutes, adjusting time if you prefer softer peppers.
• When done, drizzle the prepared cheese sauce over the stuffed peppers. Top with the remaining bacon, green onions, and chopped tomatoes if desired. Serve hot and relish!