Quorn Stuffed Peppers with Skinny Mozzarella

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

If you’re looking for a healthy recipe made with Quorn (meat-free mince) then you’ve found it. This dish is ideal for Meat Free Mondays and it will honestly be loved by both vegetarians AND meat-lovers!


The meat-free mince is bursting with taste, thanks to the soy sauce and garlic, and although it is super simple to make, it looks good enough for a dinner party (in my humble opinion!). By substituting beef mince with meat-free mince, and regular cheese with light mozzarella this dish is made both lower in calories and healthier.


So if you fancy making ‘Quorn Stuffed Peppers’ then carry on reading!




  • 2 red/yellow peppers (1 pepper per person)
  • 300g meat-free mince/Quorn
  • 1 medium onion (chopped)
  • 5 mushrooms (chopped)
  • 1 garlic clove or 2 tsp minced garlic
  • 2 tbsp soy sauce (more if desired)
  • 1-2 cans (~4-800g) chopped tomatoes
  • 2 tbsp tomato puree
  • 1 can (400g) kidney beans
  • ~20g light mozzarella per pepper half (more if you want more calories!)
  • Basmati/wild rice & salad to serve (75g dry rice/person)
  • Spray oil & water


P.S the meat-free mince mixture makes enough to deeply fill 4-6 whole peppers (8-12 halves) but keeps well in the fridge and could even be frozen. I served left overs of the mixture the next day with sweet potato and topped it with Quark and it tasted delicious! The calorie stats displayed are for per 2 stuffed pepper halves without rice.


Quorn Stuffed Peppers



Step 1

Halve your peppers down the middle (stalk too), WITHOUT chopping off the tops, and carefully scrape out the seeds/pith.

Step 2

Give the peppers a light spritz with oil before baking them for 20 minutes at 200 degrees C to soften.

Step 3

Meanwhile, spray a non-stick pan with oil and fry the onion for 2-3 minutes until softened before adding the mushrooms and garlic and frying for a further 2-3 minutes.

Step 4

Add the meat-free mince, 1 can of chopped tomatoes and tomato puree along with the soy sauce and mix well in the pan. If the mixture is a little dry add ~100ml water or the other can of chopped tomatoes and simmer for ~10-15 minutes before adding the drained kidney beans.

Step 5

Once the peppers have been baking for 20 minutes, and the meat-free mince mix has been simmering for 10 minutes, either add your cooked rice to the meat-free mince mixture & stir OR add a couple of tbsps into the pepper halves before topping with the meat-free mince mix and a slice of mozzarella OR simply stuff the pepper halves with the meat-free mince mix and top with mozzarella (leaving the rice to be served separately on the plate) - it's your dinner and your choice!

Step 6

Switch your oven on to grill and grill the 'stuffed peppers' topped with mozzarella for ~5 minutes until the cheese has melted.

Step 7

Serve with salad (and rice if not used previously!).. yum!


Quorn Stuffed Peppers

Quorn Stuffed Peppers


UPDATE: Thank you to everyone who sends me pictures of my recipes on Twitter & Facebook – here are a selection!!

stuffed peppers salad

Quorn stuffed peppers

*this recipe used cream cheese instead of mozzarella

Quorn mix with cottage cheese

*the left over Quorn mix tastes delicious with cottage cheese & salad

photo_2*step by step!

Stuffed Peppers

Quorn Stuffed peppers

Stuffed Peppers

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  • Low Calorie Healthy Hummus Recipe

  • Scrambled Eggs on Wholegrain Toast

  • Healthy Meat-Free Cooked Breakfast with Quorn™

  • Quorn™ Vegan Mediterranean Socca Pizza

  • One Pan Healthy Spanish Omelette

Nutritional Info

This information is per serving.

  • Calories

    195 Kcal
  • Carbs

  • Protein

  • Fat


Recipe Comments

Comments (12)

  1. posted by Heather on July 1, 2013

    Tried this out tonight and it was delicious! Didn’t have mozzarella so topped it with garlic and herb Philadelphia light and chucked some cumin, ground coriander and paprika in the quorn mixture too. Looking forward to the leftovers tomorrow!

    • posted by Nics Nutrition on July 2, 2013

      Oooh that sounds delicious! Love cream cheese. I’ll be uploading the pics that I’m sent on twitter/facebook soon! Thanks for your comment Heather! Nic x

  2. posted by Georgie on July 12, 2013

    Great recipe! I used turkey mince instead though. Softened the onions and garlic then added the mince to brown before adding the mushrooms and stirring then the other ingredients! Family all liked it too 🙂 xxx

    • posted by Nics Nutrition on July 14, 2013

      What a great suggestion! love it 🙂 and turkey mince is leaner than beef so thumbs up all around. I’ll upload your pic too! Thank you! xxx

  3. posted by Georgia on October 13, 2013

    Loved this recipe, I didn’t use cheese as I’m currently dairy free.
    Have so much leftovers to freeze, which as a student is very handy!!! Thank you!! X

    • posted by Nics Nutrition on October 13, 2013

      Hurray! No problem Georgia – thank you so much for your amazing pic! Love it! xx

  4. posted by Lori on November 19, 2013

    Made these for lunches this week! Substituted the kidney beans for black beans, as I was out of kidney beans. Omitted rice and salad, for convinence. Was very tasty!!

    • posted by Nics Nutrition on November 19, 2013

      Love your healthy swap Lori! Thanks so much for your comment 🙂 x

  5. posted by Laura Samuel on December 22, 2013

    Making this for mine and my sisters vegetarian chirstmas alternative! Think it will go lovely with all the roasted vegetables and homemade Yorkshire puddings :)! I will also be using the leftover Quorn mix to make a bean and pepper chilli for boxing day!! Will make sure to take photos 😀

  6. posted by Nisha on June 9, 2016

    Does this Calorie count include the rice?


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