Quorn Stuffed Peppers

Ingredients

• 2 red peppers
• 100g Quorn mince
• 1 leek, finely diced
• 2 garlic cloves, crushed
• 2 tsps smoked paprika
• 1 x 400g can tomatoes
• 1 tsp vegetable stock powder
• 1 tbsp chopped fresh basil
• 50g Rosemary Conley low-fat Mature Cheese, grated
• freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 or preheat a barbecue.
2. Cut the peppers in half and scoop out the seeds and discard.
3. Heat a non-stick pan and dry-fry the mince with the leek and garlic for 4-5 minutes. Add the paprika and continue cooking for 2 minutes.
4. Stir in the tomatoes, stock powder and chopped basil and simmer for 5 minutes, then spoon the mixture into the pepper halves.
5. Either place the filled pepper halves on a non-stick baking tray and bake near the top of the oven for 10-15 minutes until the peppers are soft, or wrap the pepper halves in foil and cook on the barbecue.
6. Five minutes before the end of cooking, sprinkle the grated cheese over the top and return to the oven or barbecue for a minute or so.
7. Serve hot or cold with 1 blue Portion Pot (50g uncooked weight) couscous per person and a large mixed salad tossed in oil-free dressing.

Tips

Wrapping the peppers in foil before placing on the barbecue prevents the bottom of the peppers from burning.