Roasted Red Peppers

🥘 Ingredients

• crushed tomatoes
  1 box
• garlic
  2 clove
• ground pork
  1 lb
• olive oil
  4.667 tbsp
• parsley
  ¼ oz
• pepper
• quinoa
  1 c
• ras el hanout
  1 tbsp
• red bell pepper
  4 unit
• red onion
  1 unit
• salt
• veggie stock concentrate
  2 unit
• water
  1.125 c
• yogurt
  1 unit

🍳 Cookware

• small pot
• baking sheet
• large pan
• pot
• fork

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. In a small pot , bring water and half the veggie stock concentrate to a boil. Cut red bell pepper in half lengthwise, removing ribs and seeds. Halve, peel, and chop red onion . Finely chop garlic . Finely chop parsley .

   water: 1 c, veggie stock concentrate: 2 unit, red bell pepper: 4 unit, red onion: 1 unit, garlic: 2 clove, parsley: ¼ oz
2. 

   2

   Add quinoa to the boiling vegetable stock. Return to a boil, then cover, reduce heat to low, and simmer until water is absorbed and quinoa is tender, ⏱️ 15 minutes .

   quinoa: 1 c
3. 

   3

   Meanwhile, coat a baking sheet with a light drizzle of olive oil . Place pepper halves cut-side up on the baking sheet. Season with salt and pepper . Roast until starting to brown, ⏱️ 15 minutes .

   olive oil: 2.333 tbsp, salt, pepper
4. 

   4

   In a large pan , heat a large drizzle of olive oil (from the same olive oil ) on medium-high heat. Add the onion and garlic and season with salt and pepper . Cook until softened, ⏱️ 3 minutes , stirring occasionally. Add ground pork and break it into pieces. Cook until no longer pink, ⏱️ 4 minutes . Stir in ras el hanout , ½ box crushed tomatoes , water , and the remaining stock concentrate.

   olive oil: 2.333 tbsp, salt, pepper, ground pork: 1 lb, ras el hanout: 1 tbsp, crushed tomatoes: 1 box, water: 2 tbsp
5. 

   5

   Bring pork mixture to a boil, then reduce heat to medium-low and simmer until sauce thickens slightly, ⏱️ 5 minutes . Season to taste with salt and pepper . Meanwhile, toss the chopped parsley and a drizzle of olive oil into the pot of quinoa. Fluff with a fork . Season to taste with salt and pepper .

   salt, pepper, salt, pepper
6. 

   6

   Divide the 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 on top of each stuffed pepper.

   yogurt: 1 unit