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Stuffed Peppers Recipe

Stuffed Peppers Recipe

Recently, we challenged ourselves to spread the word about World Meat Free Day, and with help from Quorn we were able to create a range of recipes in the run up to the event. Our aim was to help as many people realise how healthy and delicious meat-free foods can be.

Since summer season was fast approaching, we thought it would be amazing to cook some stuffed peppers on one of our barbecues. Stuffed Peppers are actually more versatile than you think, you can also do them in a slow cooker while you’re busy if you’d prefer, and it’s a recipe that is likely to capture the imagination of a lot of people because it isn’t often done.

For ours, we used Quorn chicken pieces (although you could use Quorn sausages as well and cut them up into chunks), and stuffed the pepper with rice, tomato, onion, garlic and a few other ingredients to spice things up. The preparation for this recipe is quick, and once the peppers have been filled up it only takes eight minutes on the grill to finish.

Once you add the finishing touches of a cheese topping and dig in, you’ll quickly realise that you’ve found your new favourite dish. Just check out the link to the recipe video below!

Here at Andrew James, we wanted to experiment a little with the vegetarian food we made. If you have time, why not have a look at our other recipe videos on our YouTube channel (such as Portobello mushroom burgers and Quorn chicken skewers).

Link: https://www.youtube.com/watch?v=CM2dUFazZx4


300g White Rice

5 Medium Peppers

1 Onion

2 Cloves of Garlic

2 Tbsp Olive Oil

350g Quorn Chicken Pieces

1 Tsp Chilli Powder

1 Tsp Ground Cumin

1/4 Tsp Paprika

Pinch of Salt

1 Tin Chopped Tomatoes

250g Grated Cheese


Boil the rice in a pan.

Add chopped onions and garlic to a pan on medium heat. Sautee until browned.

Add Quorn chicken to the mix, and add chilli powder, paprika, cumin, salt, tinned tomatoes and rice.

Let the mixture simmer for 10 minutes.

Take one pepper and cut it in half, before scooping out the seeds and membrane.

Take a scoop of the mixture and place it into one half, making sure its full to the stop.

Take some tin-foil and place it around the cut half of the pepper. Cook for eight minutes until the skin is soft and add cheese for the final few minutes. Cook until the cheese has melted and the skin of the pepper is soft.