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Veggie Stuffed Peppers with Quorn Crumbles

Sunday, May 05, 2019
pie_chart
Portions
4
Ingredients
or4 medium red peppers
or1 large eggplant
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 medium onion
or2 cloves of raw garlic
or1 can tomato puree, 8 oz
or1 cup of vegetable broth
or4 tbsps, chopped of basil, fresh
orsalt and pepper to taste
or4 oz of cheese, mozzarella, low moisture, part-skim (113 g)
or4 tbsps of cheese, parmesan, shredded (20 g)
or7 ounces of quorn Grounds, Meatless (198 g)
Preparation
1.
Equipment: Baking sheet, mixing bowl Instructions: 1. Preheat the oven to 400F. 2. Brush the eggplant with a little of the oil, then bake for 15-20 minutes until softened. 3. Meanwhile, saute onions in non-stick pan + 1 tsp olive oil or non-stick spray gently until softened. Stir in the Quorn Grounds, garlic, tomato puree, vegetable stock and basil, then bring to the boil-reduce the heat and simmer for 3-4 minutes. 4. Carefully cut the eggplant in half lengthways and scoop out the flesh. Stir this into the Quorn Grounds mix. 5. Place the peppers upright on a lightly greased baking sheet and carefully spoon in 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 mix are used up. Sprinkle with the grated cheese and bake for 35 minutes.
Nutritional information
Per 100 gPer portion (497 g)% DRI
Energy60 kcal296 kcal15 %
Fat2 g12 g19 %
Fatty acids, total saturated1 g5 g24 %
Cholesterol4 mg22 mg7 %
Sodium114 mg566 mg24 %
Carbohydrate7 g32 g11 %
Sugars3 g15 gremove
Fiber2 g9 g34 %
Protein4 g20 gremove
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anjee barber
anjee barber
Let food be thy medicine
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