I had a play around with one an old ww recipe, and having just eaten it, it worked!! Very tasty 
Serves 4. 2pp per serving (ish) 8pp for whole recipe (ish)
4 peppers (red or yellow)
300g bag of quorn mince
1 onion, chopped
handful of chopped mushrooms
handful of spinach
1 garlic clove crushed
1 tsp minced or ground ginger
1 tsp garam masala
1 stock cube of your choice (i used lamb)
Dash of peri peri sauce (or other sauce of your choice)
100ml passata
1 chopped chilli
1 tsbp chopped coriander
Seasoning
Heat oven to 180 C
Halve the peppers, remove innards, and put on baking tray. Put in oven whilst preparing filling
'Fry' the onions in a dash of water until browned.
Add the garlic, ginger and garam masala.
Cook for about 5 mins.
Add mince, onions and mushrooms, and cook through for about 5 minutes, adding some water if too dry.
Add the chilli, coriander and passata, cook for 2 mins and then add the spinach.
Cook until spinach wilted.
Season to taste (i used a dash of light soy sauce)
Take the peppers out of oven when softened and fill with mince mixture. Put back into the oven if you'd like to heat through, but be careful not to leave too long as the mince will dry out.
Serve with new potatoes, veg or a salad.
Is surprisingly filling, as my OH found out!
I served with a tbsp of creme fraiche mixed with coriander and seasoning, for an extra point, and some steamed 0 point veg.
It does have a bit of a kick, so adapt spices to taste, but the passata takes off the edge and slight bitterness the spices leave. It tasted meaty and texture was exactly like normal mince imo. I'll let you know how long it keeps me filled for!
Hope i've worked out the pro-points correctly - please let me know if i haven't!
Serves 4. 2pp per serving (ish) 8pp for whole recipe (ish)
4 peppers (red or yellow)
300g bag of quorn mince
1 onion, chopped
handful of chopped mushrooms
handful of spinach
1 garlic clove crushed
1 tsp minced or ground ginger
1 tsp garam masala
1 stock cube of your choice (i used lamb)
Dash of peri peri sauce (or other sauce of your choice)
100ml passata
1 chopped chilli
1 tsbp chopped coriander
Seasoning
Heat oven to 180 C
Halve the peppers, remove innards, and put on baking tray. Put in oven whilst preparing filling
'Fry' the onions in a dash of water until browned.
Add the garlic, ginger and garam masala.
Cook for about 5 mins.
Add mince, onions and mushrooms, and cook through for about 5 minutes, adding some water if too dry.
Add the chilli, coriander and passata, cook for 2 mins and then add the spinach.
Cook until spinach wilted.
Season to taste (i used a dash of light soy sauce)
Take the peppers out of oven when softened and fill with mince mixture. Put back into the oven if you'd like to heat through, but be careful not to leave too long as the mince will dry out.
Serve with new potatoes, veg or a salad.
Is surprisingly filling, as my OH found out!
I served with a tbsp of creme fraiche mixed with coriander and seasoning, for an extra point, and some steamed 0 point veg.
It does have a bit of a kick, so adapt spices to taste, but the passata takes off the edge and slight bitterness the spices leave. It tasted meaty and texture was exactly like normal mince imo. I'll let you know how long it keeps me filled for!
Hope i've worked out the pro-points correctly - please let me know if i haven't!
