Parmigiana Stuffed Peppers with Quorn Mince

1. Preheat the oven to 200C/400F/Gas Mark 6
2. Brush the aubergine with a little of the oil then bake for 15-20 minutes until softened
3. Meanwhile, heat the oil in a large pan and fry the onions gently until softened. Stir in the Quorn Mince, garlic, tomato passata, vegetable stock and basil then bring to the boil, reduce the heat and simmer for 3-4 minutes
4. Carefully cut the aubergine in half lengthways and scoop out the flesh. Stir this into the Quorn Mince mix
5. Place the peppers upright on a lightly greased baking sheet and carefully spoon in the Quorn Mince mix until approximately a third full. Place a layer of the sliced mozzarella in each pepper then top with more Quorn Mince mix. Add another layer of mozzarella and repeat until the mozzarella and mince are used up. Sprinkle with the grated cheese and bake for 35 minutes
6. Serve with a leafy green salad

Did you know? Peppers are a great source of vitamin C and also contribute to our 5-A-DAY!