Moussaka stuffed peppers
Delicious cinnamon, oregano and mint spiced dish with lots of melted cheese instead of the traditional creamy sauce
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Pre-heat the oven to 200°c
  2. Heat the olive oil in a pan and add the onion and garlic to soften
  3. Add the Quorn mince (or lamb mince) and heat through
  4. 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
  5. Stir well and bring to a simmer. Cook for 20-30 minutes or until the sauce has thickened
  6. Lift out the bay leaves
  7. Lay out the peppers on a baking tray and fill each pepper half with the mince mixture
  8. Cover each pepper with a good sprinkle of grated cheddar and slices of goats cheese
  9. Sprinkle each pepper with a small amount of dried oregano and drizzle with olive oil
  10. Place peppers into the heated oven and cook until the cheese has melted and is starting to go golden
  11. Serve with a carb that you tolerate well and a big green or Greek side salad
Recipe Notes

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.