Aubergine Tomato Stuffed Peppers
Preparation time: 15 minutes
Cooking time: 1 hour
Serves: 4
Nutrition: Per serving
Energy
311 Kcal
Fat
10g
Saturates
2.6g
Sugars
15g
Salt
0.26g
A simple and delicious way with peppers! These stuffed peppers with Quorn Mince will not only tantalise your taste-buds but they're low in saturated fat and salt, and rich in protein*. Each serving will provide you with 3 of your 5-a-day and a third of your recommended fibre intake**!
Ingredients
2 tbsp olive oil
1 large aubergine
1 white onion, finely diced
200g Quorn Mince
2 cloves of garlic, crushed
250ml tomato passata
200ml reduced salt vegetable stock
4 tbsp fresh basil, finely chopped
Black pepper to taste
4 red peppers, deseeded
25g grated parmesan
166g cooked wholemeal couscous (cooked according to pack instructions) with a squeeze of lemon juice and fresh parsley
Leafy greens for a side salad
Method
Preheat the oven to 200C/180 Fan/Gas Mark 6
For the filling: Brush the aubergine with a little of the olive oil and bake for 15-20 minutes until softened.
Meanwhile, heat the rest of the oil in a large pan and fry the onions gently until softened.
Stir in the Quorn Mince, garlic, tomato passata, reduced salt vegetable stock and basil then bring to the boil, reduce the heat and simmer for 3-4 minutes. Season with freshly ground black pepper.
Cut the aubergine in half and scoop out the flesh and stir into the Quorn Mince mix.
For the peppers: Slice the peppers in half lengthways including the stalk. Remove the seeds.
Place the pepper halves, cut side up, on a baking sheet lined baking parchment. Carefully spoon in the Quorn filling and sprinkle with the grated parmesan. Bake for 35 minutes.
While it is cooking, prepare the couscous according to the instructions.
Serve the stuffed peppers with the couscous and salad.
*16g of protein per serving. ** 11g of fibre per serving. The UK government recommends that an adult should aim to consume 30g of fibre daily.