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!
Quorn Stuffed Peppers
- 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
- Halve your peppers down the middle (stalk too), WITHOUT chopping off the tops, and carefully scrape out the seeds/pith.
- Give the peppers a light spritz with oil before baking them for 20 minutes at 200 degrees C to soften.
- 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.
- 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.
- 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!
- Switch your oven on to grill and grill the 'stuffed peppers' topped with mozzarella for ~5 minutes until the cheese has melted.
- Serve with salad (and rice if not used previously!).. yum!
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.
Amount Per Serving
% Daily Value
Total Fat 5 g
Total Carbohydrates 19 g
Protein 20 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.