Baked Mac&Cheez Stuffed Peppers

2 cups elbow pasta
1/2 cup daiya cheez
1 tbsp Gluten Free flour
1 tbsp earth balance butter
salt and pepper to taste
1/4 cup nutritional yeast
1 tbsp garlic powder
1 small onion
2 medium sweet bell pepper
2 medium green bell peppers
3/4 to 1 cup of non dairy milk
1/2 cup organic frozen sweet baby peas - rinsed
2 Tbsp Bac'n pieces

Peel and chopped onions, add 1 tbsp of earth balance butter to a pan and fry onions until translucent, when e turn off the stove and set it aside.
Boil pasta in a pot of water for 10 minutes or until the pasta is aldent. rinse and
drain pasta, set aside. Turn the pan with the onions on on low heat and add flour, using a whisk, whisk in the milk until well blended, stir in the cheeze, then add pasta, sweet baby peas, garlic powder, salt and pepper to taste. Stir in some McCormick Bac'n Pieces!

Rinse peppers and dry the bell peppers. Cut off the tops of the peppers and remove the whitish ribs and seeds. Fill the peppers with the macaroni mix. I used an 6x6x3 deep baking dish with a little olive oil spray down the bottom of the dish then I placed the stuffed peppers inside and baked them for 25 minutes with no cover on top.