---
title: "Roasted Red Peppers: Stuffed with Ras El Hanout-Spiced Pork"
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-stuffed-roasted-peppers-5829b8fa5ca15376057b0452
servings: 2
prep_time: "10 minutes"
cook_time: "20 minutes"
time_required: "30 minutes"
difficulty: Easy
allergens:
  - Milk
tags:
  - Gluten Free
rating: 4.0
rating_count: 1100
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/Pork%20Recipes/roasted-red-peppers.avif"
---
Wash and dry all produce. Preheat oven to 450 degrees. Bring 1 cup water and half the @veggie stock concentrate{1%unit} to a boil in a #small pot{}. Cut @red bell peppers{2%unit} in half lengthwise and remove ribs and seeds. Halve, peel, and chop @red onion{½%unit}. Finely chop @garlic{2%cloves}. Finely chop @parsley{2%tbsp} leaves.

Add @quinoa{½%cup} to boiling vegetable stock. Return to a boil, then cover, reduce heat to low, and simmer until water is absorbed and quinoa tender, ~{15%minutes}.

Meanwhile, place pepper halves cut-side up on a lightly-oiled #baking sheet{}. Season with @salt{½%tsp} and @black pepper{¼%tsp}. Roast in oven until starting to brown, ~{15%minutes}.

In a #large pan{}, heat a large drizzle of @olive oil{2%tbsp} on medium-high heat. Add onion and garlic and season with salt and pepper. Cook until softened, ~{3%minutes}, stirring occasionally. Add @ground pork{½%lb} and break it up into pieces. Cook until no longer pink, ~{3%minutes}. Stir in @ras el hanout{1%tsp}, ½ box @crushed tomatoes{½%can}, 2 tbsp water, and remaining stock concentrate.

Bring pork mixture to a boil, reduce heat to medium-low, and simmer until sauce thickens slightly, ~{4%minutes}. Season to taste with salt and pepper. Meanwhile, toss parsley and a drizzle of olive oil into pot with quinoa and fluff with a #fork{}. Season to taste with salt and pepper.

Divide quinoa between plates. Place 2 pepper halves on each plate and fill each with pork stuffing. Let some pork spill onto quinoa. Spoon a dollop of @yogurt{2%tbsp} on top of each stuffed pepper.