Recipes

Parmigiana Stuffed Peppers with Quorn Mince

For a quick and easy meal, use Quorn Mince to make juicy stuffed peppers packed with flavour.

Serves 4

A Little Effort

313 cals
(Per serving)

Gluten free

Made with Quorn Meat Free Mince

High in protein
Gluten free
Low in saturated fat

Ingredients

  • 200g Quorn Meat Free Mince
  • 4 red peppers, tops removed, seeds and veins removed and discarded
  • 1 large aubergine
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, crushed
  • 250ml tomato passata
  • 200ml vegetable stock
  • 4 tbsp fresh basil, finely chopped
  • Salt and pepper to taste
  • 1 vegetarian Mozzarella ball, light or reduced fat, thinly sliced
  • 25g grated vegetarian Italian Style Hard Cheese

Method

  1. Preheat the oven to 200C/400F/Gas Mark 6
  2. Brush the aubergine with a little of the oil then bake for 15-20 minutes until softened
  3. Meanwhile, heat the oil in a large pan and fry the onions gently until softened. Stir in the Quorn Mince, garlic, tomato passata, vegetable stock and basil then bring to the boil, reduce the heat and simmer for 3-4 minutes
  4. Carefully cut the aubergine in half lengthways and scoop out the flesh. Stir this into the Quorn Mince mix
  5. Place the peppers upright on a lightly greased baking sheet and carefully spoon in the Quorn Mince mix until approximately a third full. Place a layer of the sliced mozzarella in each pepper then top with more Quorn Mince mix. Add another layer of mozzarella and repeat until the mozzarella and mince are used up. Sprinkle with the grated cheese and bake for 35 minutes
  6. Serve with a leafy green salad

Tip : The recipe can be made in advance and refrigerated for up to 24 hours or frozen before baking

Recipe inspiration

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