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Course Vegeterian Healthy
Cuisine Vegeterian


  • 1 12 oz 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 8 oz 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
  • ΒΌ 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