Stuffed Peppers are my go-to dish when I want something extra special, but easy enough that it's simple for me to make. These are a family favorite, and during the summer I love making them lighter without the meat. If you want to wow your family for your next meatless meal, but still give them that comfort food taste, Quorn Meat Free Grounds might be the answer. They are the perfect meat replacement to keep this dish vegetarian, and if you want to make it Vegan, just substitute the Mozz for a vegan alternative. So tasty and satisfying!
Thanks to Quorn, for making a meat free alternative that is tasty enough to please everyone in my family.
1 12oz bag Quorn Meat Free Grounds
4 red peppers, tops removed, seeds and veins removed and discarded
1 large eggplant
2 tbsp. olive oil
1 medium onion, finely diced
2 cloves garlic, crushed
1 8oz can tomato puree
1 cup vegetable stock
4 tbsp. fresh basil, finely chopped
Salt and pepper to taste
1 vegetarian mozzarella ball, light or reduced fat, thinly sliced
¼ cup grated parmesan cheese
Preheat oven to 400F
Brush eggplant with oil, bake 15-20 minutes until softened
Heat oil in a large pan and fry onions gently until softened. Stir in Quorn Grounds, garlic, tomato puree, vegetable stock and basil, bring to boil, then reduce heat and simmer for 3-4 minutes
Carefully cut eggplant in half lengthways and scoop out flash. Stir into Quorn Grounds mix
Place peppers upright on lightly greased baking sheet and carefully spoon in Quorn Grounds mix until approximately 1/3 full. Place a layer of sliced mozzarella in each pepper, then top with more Quorn Grounds mix. Add another layer of mozzarella and repeat until mozzarella and mince are used up. Sprinkle with grated cheese and bake for 35 minutes
Serve with leafy green salad.