Credit: Inspired by Leah Bond, @feastwithoutfrills

Doing meat-free Monday? Want a show-stopping side dish? Look no further! This nourishing dish is filling as well as packed with plants.

The ONLY chopping required is cutting the peppers in half. The JUX ingredients add whole food nutrition as well as fresh-like flavour. Super easy, huh?


Serves 2


  • Glug of oil
  • 2 x Bell Peppers
  • 1 x tin chopped tomatoes
  • JUX Carrot
  • JUX White Onion
  • JUX Garlic
  • JUX Oregano
  • 1 x veg stock cube
  • 1 x pack Quorn mince, or your favourite equivalent 
  • 100g grated cheddar
  • JUX Parsley, to garnish



  • Heat oven to 200C/180C fan/gas 6 and add JUX White Onion and Garlic to water for 1 min
  • Heat the oil in a large pan
  • Add the onion, garlic and beef, and cook until the meat is browned
  • Add the tomatoes, carrot, oregano, stock cube and ketchup. Season, stir and simmer with the lid on for 30 mins
  • Meanwhile: halve the peppers, scoop out the seeds and bake cut-side upwards for 20 mins
  • When the mince is cooked, divide it between the softened peppers. Return to the oven for 10 mins, sprinkled with cheese
  • Scatter with parsley leaves before serving


Eat it before anyone else does, but don't forget to send us a pic!

Tried this recipe? Have a recipe of your own you want to share? Tag us @juxfood or drop us an email at

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