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.