Roasted Red Peppers: Stuffed with Ras El Hanout-Spiced Pork

🥘 Ingredients

• black pepper
  ¼ tsp
• crushed tomatoes
  ½ can
• garlic
  2 cloves
• ground pork
  ½ lb
• olive oil
  2 tbsp
• parsley
  2 tbsp
• quinoa
  ½ cup
• ras el hanout
  1 tsp
• red bell peppers
  2 unit
• red onion
  ½ unit
• salt
  ½ tsp
• veggie stock concentrate
  1 unit
• yogurt
  2 tbsp

🍳 Cookware

• small pot
• baking sheet
• large pan
• fork

1. 

   1

   Wash and dry all produce. Preheat oven to 450 degrees. Bring 1 cup water and half the veggie stock concentrate to a boil in a small pot . Cut red bell peppers in half lengthwise and remove ribs and seeds. Halve, peel, and chop red onion . Finely chop garlic . Finely chop parsley leaves.

   veggie stock concentrate: 1 unit, red bell peppers: 2 unit, red onion: ½ unit, garlic: 2 cloves, parsley: 2 tbsp
2. 

   2

   Add quinoa 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 .

   quinoa: ½ cup
3. 

   3

   Meanwhile, place pepper halves cut-side up on a lightly-oiled baking sheet . Season with salt and black pepper . Roast in oven until starting to brown, ⏱️ 15 minutes .

   salt: ½ tsp, black pepper: ¼ tsp
4. 

   4

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

   olive oil: 2 tbsp, ground pork: ½ lb, ras el hanout: 1 tsp, crushed tomatoes: ½ can
5. 

   5

   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.
6. 

   6

   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 on top of each stuffed pepper.

   yogurt: 2 tbsp