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Recipes for Everyone

Quorn Meatless Stuffed Peppers

Serves 4
cooking time
55 mins
313 cals * Per Serving
3.8g sat fat * Per Serving

For a quick and easy meal, use Quorn’s Meat Free Grounds to make juicy stuffed peppers packed with flavor.


  • 7oz Quorn Meat Free Grounds
  • 4 large red bell peppers, tops removed and seeds and veins removed
  • 1 large eggplant
  • 2 tbs. olive oil
  • 1 medium onion, diced
  • 2 peeled garlic cloves, minced
  • 2 cups strained unsalted tomatoes or canned unsalted crushed tomaotes 
  • 1 cup  vegetable broth
  • 4 tbs. fresh basil leaves, shredded
  • salt and pepper to taste
  • 1 vegetarian Mozzarella ball, light or redued fat, thinly sliced
  • 2 tbs. vegetarian Parmesan


1. Preheat oven to 400F.
2. Brush the eggplant with oil then bake for 15-20 minutes until softened. Meanwhile, heat the oil in a large skillet and saute the onion for 5 minutes. Stir in the Quorn Grounds, garlic, tomato, vegetable broth and basil. Bring to the boil then reduce the heat and cook for 3-4 minutes. 
3.Carefully cut the eggplant in half lengthways and scoop out the flesh. Stir this into the Quorn Grounds mix.
4.Place the peppers upright on a lightly greased baking sheet and spoon the Quorn Grounds mix until approximately a third full. Place a layer of the sliced mozzarella in each pepper then top with more Quorn Grounds mix. Add another layer of mozzarella and repeat until the mozzarella and Grounds are used up. Sprinkle with the grated cheese and bake for 35 minutes.
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