Simple recipe for healthy stuffed peppers (also makes for a fantastic 'left over' meal from last nights bolognese sauce!) 

This recipe makes about 4 stuffed peppers

What do I need:

- 400g can of chopped tomatos 

- tbsp of tomato purée 

- Half an onion 

- Few chopped mushrooms 

- 1/2 hand full of rice 

- Enough Quorn Beef Mince for 2 people 

- 2 tbsp olive oil 

- Salt and pepper

- 4 red peppers deseeded and cut into bowls with 'hats' 

- Optional: slice of goats cheese for the 'hats' 

How do I do it?

Preheat oven to 180 C (fan oven)

1. Cook the Quorn mince in a pot allowing it to defrost before you add your onion and mushroom to brown. 

2. Once cooked to your liking add the tin of tomato and the purée and allow to simmer for a few minutes. 

3. While the sauce is simmering, cook your rice in a separate pot.

4. Take the sauce off the heat and add rice, mixing them well. 

5. Take your peppers and fill them to the brim with the sauce/rice combo and top with 'hats' and cheese. 

6. Stick in the oven on a cooking tray/dish for about 20 mins or until the peppers look softened like in the picture. 

Serve with a side salad and a baked potato or just bring it alone for lunch in work/school.

Enjoy!