4 large peppers, with tops cut off and insides cut out with a small sharp knife carefully – keep the lids
250 g mince/Quorn mince (any “meat” you like or you can also use Quorn mince)
1 small onion, finely chopped
1 garlic clove, crushed
2 tbsp tomato puree
1 tbsp dark soy sauce
2 ripe tomatoes, chopped
1 tsp Italian dried herbs
1 tbsp fresh parsley finely chopped
100 m water, approximate if the stuffing is too dry then add a little more.
Preheat the oven to 200C/gas 6. Put a large frying pan on the heat and let it get nice and hot then thrown in your mince and brown nicely, then add a splash of olive oil and the onions and allow them to soften. Next add the garlic and fry for about 1 minute stirring constantly. Then add tomato puree, chopped tomatoes, dried herbs and soy sauce and after a good stir add the water and simmer for about 10 mins, you don’t want the mixture to be wet so if it’s still saucy you need to simmer for a bit longer until it’s thick. Taste to ensure seasoning is right and add salt or freshly ground pepper if necessary.
Take your peppers and off the bottom carefully cut a sliver off so that they stand up but be careful not to cut through to the inside as then the filling will come out. Spoon the filling into the prepared peppers, put the tops back on and put them standing up in an oven proof dish, pack them tightly together so they don’t fall over. Drizzle with olive oil and bake for about 30 minutes until the peppers are cooked and soft but still holding their shape. Serve with a green salad. If you feel so inclined you can also add some grated parmesan on top of the stuffing before you put the lids on.