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Stuffed Peppers

Servings 4


  • 4 Peppers (red, orange or yellow)
  • 250 g Cooked basmati rice (I used a microwaveable pouch)
  • ½ Courgette
  • 2 tbsp Tomato puree
  • 15 g Fresh basil
  • 125 g Baby plum tomatoes
  • ½ tsp Chilli flakes
  • 50 g Grated mozzarella
  • 100 g Quorn mince
  • 1 tbsp Garlic-infused oil


  • Preheat the oven to gas mark 5 or 190 degrees. Slice the peppers in half (length ways) and remove the seeds, drizzle with garlic-infused oil and roast in the oven for 15 minutes.
  • Finely chop the courgette and baby plum tomatoes. 
  • In a frying pan, add a little oil and fry the courgette, tomatoes, basmati rice, tomato puree, Quorn mince and chilli flakes.
  • Once cooked, add finely chopped basil. Remove the peppers from the oven and stuff with the filling. 
  • Sprinkle with grated mozzarella and return to the oven for 5-10 minutes until the cheese has melted. Serve with a side salad.