Recipe: fills 4 peppers
Boil water in a pan and add 100g of quinoa and simmer for 15 minutes
Microwave half a packet of quorn mince for 1 minute
Drain the quinoa and add half the packet of quorn
Whisk an egg and add to the pan. Fry on a low heat for a couple of minutes
Cut the top off the pepper including the stalk. Remove the inside as well as the seeds
Fill the pepper with the quinoa and quorn mixture
Add a teaspoon of Garlic and Herb Philadelphia Light on top
Cook in the oven for 15 minutes at 180 degrees
Served with a boiled egg and pumpkin seed and avocado salad
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