Moussaka stuffed peppers

Delicious cinnamon, oregano and mint spiced dish with lots of melted cheese instead of the traditional creamy sauce

Moussaka Stuffed Peppers

Moussaka stuffed peppers are a tasty summer alternative to traditional moussaka. Minus the usual creamy sauce and any potatoes, these stuffed peppers taste great with a carb of your choice and a big green side salad or Greek salad! This dish has been designed using Quorn mince as an alternative to make this a meat free dish. Quorn has been used due to it’s high protein content, but if you eat meat you could use lamb mince instead.

moussaka stuffed peppers

Moussaka stuffed peppers

Delicious cinnamon, oregano and mint spiced dish with lots of melted cheese instead of the traditional creamy sauce
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Main Meal
Cuisine: Greek, Mediterranean
Diet: Diabetic, Gluten Free, Vegetarian
Keyword: moussaka
Free or Membership Recipe: Free Recipe
Nut Free Recipe: Nut Free
Free from: coconut, eggs, gluten, nuts
Servings: 4 people
Calories: 635kcal
Author: Jo Paterson


  • 300 grams Quorn mince or lamb mince
  • 1 large onion finely chopped
  • 2 cloves garlic finely chopped or crushed
  • 2 tsp dried oregano plus more for sprinkling over the peppers
  • 1 tsp ground cinnamon
  • 1 tsp dried mint
  • 2 whole dried bay leaves
  • 400 gram tin of chopped tomatoes
  • 2 tbsp tomato purée
  • 1 good pinch salt and ground black pepper
  • 1 small aubergine diced (optional)
  • 2 tbsp olive oil plus more for drizzling
  • 1 small glass of red wine (optional)
  • 4 whole sweet pointed peppers halved and de-seeded
  • 200 grams cheddar grated
  • 100 grams goats cheese sliced


  • Pre-heat the oven to 200°c
  • Heat the olive oil in a pan and add the onion and garlic to soften
  • Add the Quorn mince (or lamb mince) and heat through
  • Add the diced aubergine, tin of tomatoes, tomato purée, oregano, cinnamon, mint, bay leaves, salt and ground black pepper (seasoning to your taste) If adding red wine, add at this point
  • Stir well and bring to a simmer. Cook for 20-30 minutes or until the sauce has thickened
  • Lift out the bay leaves
  • Lay out the peppers on a baking tray and fill each pepper half with the mince mixture
  • Cover each pepper with a good sprinkle of grated cheddar and slices of goats cheese
  • Sprinkle each pepper with a small amount of dried oregano and drizzle with olive oil
  • Place peppers into the heated oven and cook until the cheese has melted and is starting to go golden
  • Serve with a carb that you tolerate well and a big green or Greek side salad


The base of this dish can be used to create a traditional moussaka.
This dish could also be used to stuff aubergines, squashes, or mushrooms instead.


Calories: 635kcal | Carbohydrates: 28g | Protein: 32g | Fat: 32g | of which saturates: 16g | Fibre: 10g | of which sugars: 11g

Nutritional info. is based per serving unless stated otherwise and is only a guide. The nutritional content will vary depending on the exact ingredients used

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