Quorn Stuffed Peppers



  1. Halve your peppers down the middle (stalk too), WITHOUT chopping off the tops, and carefully scrape out the seeds/pith.
  2. Give the peppers a light spritz with oil before baking them for 20 minutes at 200 degrees C to soften.
  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.
  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.
  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!
  6. Switch your oven on to grill and grill the 'stuffed peppers' topped with mozzarella for ~5 minutes until the cheese has melted.
  7. 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.

Serves 2.

Nutrition Facts

Amount Per Serving

Calories 195

% 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.

Recipe by Nics Nutrition at