SERVES 1
PER SERVING
234 CALORIES
6.8G FAT
PREPARATION TIME 20 MINUTES
COOKING TIME 10–15 MINUTES
1 red pepper
75g Quorn mince
1 red onion, finely diced
1 garlic clove, crushed
2 teaspoons chopped fresh thyme
½ teaspoon paprika
1 × 200g can tomatoes
½ teaspoon vegetable stock powder or to taste
a few fresh basil leaves
1 tablespoon grated low-fat vegetarian cheese
freshly ground black pepper
1 Preheat the oven to 200C, 400F, gas mark 6.
2 Cut the pepper in half, scoop out the seeds and discard.
2 Heat a non-stick pan, and dry-fry the mince, onion and garlic for 4–5 minutes. Stir in the thyme and paprika and continue cooking for 2 minutes.
3 Stir in the tomatoes, stock powder and basil leaves and simmer for 5 minutes. Spoon the mixture into the pepper shells.
4 Bake near the top of the oven for 10–15 minutes until the peppers are soft. Five minutes before the end of cooking, top with the grated cheese and return to the oven.
TIP Serve with salad or vegetables of your choice for lunch. If you want, substitute 40g extra lean minced beef for the Quorn mince
