Vegetables Recipes - Saucy Quorn-stuffed Peppers

Ingredients

• 175 g/6 oz/3/4 cup long-grain rice

• 4 green (bell) peppers

• 50 g/2 oz/1/4 cup butter

• 1 bunch of spring onions (scallions), chopped

• 175 g/6 oz/1 1/2 cups minced (ground) quorn

• 60 ml/4 tbsp tomato ketchup (catsup)

• 5 ml/1 tsp dried basil

• Salt and freshly ground black pepper

• 25 g/1 oz/1/4 cup plain (all-purpose) flour

• 300 ml/1 1/4 cups milk

• 100 g/4 oz Cheddar cheese, grated

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Method:

1. Cook the rice in plenty of boiling salted water for about 10 minutes until just tender. Drain, rinse with cold water and drain again.

2. Cut the tops off the peppers, remove and discard the seeds, and blanch for 5 minutes in boiling water. Drain, rinse with cold water and drain again.

3. Melt half the butter in a frying pan (skillet). Add the spring onions and fry (sauté) for 3 minutes, stirring. Add the quorn and fry for a further 2 minutes, stirring.

4. Stir in the tomato ketchup, basil and the rice. Season to taste. Pack into the peppers and stand in a baking dish.

5. Melt the remaining butter and whisk in the flour and milk until smooth. Bring to the boil and cook for 2 minutes, stirring all the time.

6. Stir in 75g/3 oz of the cheese and season to taste. Pour over the peppers and sprinkle the tops with the remaining grated cheese.

7. Bake in the oven at 180°C/350°F/gas mark 4 for 30-40 minutes until tender and golden on top. Serve hot.