Vegetarian Stuffed Peppers

Name: Vegetarian Stuffed Peppers
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 6 Quorn Vegetarian Sausages; [https://www.quorn.co.uk/products/meat-free-sausages]; [https://www.quorn.co.uk/products/meat-free-sausages]; 6 bell peppers (choose peppers with flat bottoms); 1 red onion, diced; 1/2 cup cooked rice; 1 400g can of tinned tomatoes; 1 tsp garlic powder; 2 tsp Italian seasoning; 1 tsp vegetable bouillon stock powder (or 1 vegetable stock cube); 1/2 tsp maple syrup (optional, to remove tartness); Salt and pepper to taste; Cheese, grated

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Six stuffed peppers served in a white dish.

Impress your guests this BBQ month with these delicious Quorn Vegetarian Sausages stuffed peppers! Perfect hot off the grill or baked in the oven. These delicious vegetarian stuffed peppers will have your guest reaching more! Top with your favourite cheese and serve al fresco.

Made by justemslife

Meat Free Sausage Recipes Vegan & Vegetarian BBQ Recipes Summer Vegetarian and Vegan Recipes

Serves 6

50 mins

Easy

A bag of Quorn Sausages showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Sausages

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High in Protein

Low in Saturated Fat

Source of Fibre

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Ingredients

6 Quorn Vegetarian Sausages
6 bell peppers (choose peppers with flat bottoms)
1 red onion, diced
1/2 cup cooked rice
1 400g can of tinned tomatoes
1 tsp garlic powder
2 tsp Italian seasoning
1 tsp vegetable bouillon stock powder (or 1 vegetable stock cube)
1/2 tsp maple syrup (optional, to remove tartness)
Salt and pepper to taste
Cheese, grated

Method

Preheat BBQ or oven to 200C
Slice the tops off the bell peppers, remove seeds and set aside.
If grilling on BBQ, microwave peppers for 5 minutes to soften. If oven baking, simply transfer raw peppers to an oiled oven dish
Fry the Quorn Vegetarian Sausages in a pan over a medium heat with some olive oil for a few minutes. Break the sausages up into smaller pieces using a spoon or spatular.
Add diced red onion and fry for a few more minutes until soft.
Add rice and tinned tomatoes, and mix well.
Add seasonings, stock, salt and pepper and cook for a few more minutes until fragrant.
Transfer filling into the individual bell peppers. If grilling on the BBQ, cook for 10 minutes with the lid closed, if oven baking, cook for 15 minutes at 200C followed by 10 minutes at 160C
Add grated cheese and grill or bake for an extra 5 minutes until golden.