Cook the rice in
plenty of boiling salted water for about 10 minutes
until just tender. Drain, rinse with cold water and
drain again.
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.
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.
Stir in the tomato
ketchup, basil and the rice. Season to taste. Pack
into the peppers and stand in a baking dish.
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.
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.
Bake in the oven at 180°C/350°F/gas
mark 4 for 30-40 minutes until tender and golden on
top. Serve
hot.