Roasted Red Peppers

Name: Roasted Red Peppers Stuffed with Ras El Hanout-Spiced Pork
Total time: 30 min
Yield: 2
Cuisine: African
Ingredients: 2 unit Red Bell Pepper; ¼ ounce Parsley; 2 clove Garlic; 1 unit Yogurt; 1 unit Veggie Stock Concentrate; 8 ounce Ground Pork; ½ cup Quinoa; 1 unit Red Onion; 2 teaspoon Ras el Hanout; 1 box Crushed Tomatoes; unit Salt; unit Pepper; 4 teaspoon Olive Oil

Stuffed with Ras El Hanout-Spiced Pork

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Ras el hanout means "head of the shop" in Arabic, which suggests using the best ingredients you can find. We're inclined to agree that this North African spice blend is pretty top-notch. Loaded with warm, fragrant spices like cumin, ginger, and coriander, it has a way of transforming anything it touches. Here, it's used to season pork, which is then stuffed into tender roasted bell peppers and served on a bed of quinoa.

Tags:

Gluten-free

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Red Bell Pepper

¼ ounce

Parsley

2 clove

Garlic

1 unit

Yogurt

(Contains: Milk)

1 unit

Veggie Stock Concentrate

8 ounce

Ground Pork

½ cup

Quinoa

1 unit

Red Onion

2 teaspoon

Ras el Hanout

1 box

Crushed Tomatoes

Not included in your delivery

unit

Salt

unit

Pepper

4 teaspoon

Olive Oil

Nutrition Values

/ per serving

Energy (kJ)2335 kJ

Calories558 kcal

Fat21 g

Saturated Fat4.5 g

Carbohydrate61 g

Sugar17 g

Dietary Fiber8 g

Protein35 g

Cholesterol71 mg

Sodium463 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Baking Sheet

•Large Pan

•Fork

•Pot

Instructions

PDF

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

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, about 15 minutes.

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

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, about 3 minutes, stirring occasionally. Add pork and break it up into pieces. Cook until no longer pink, 3-4 minutes. Stir in ras el hanout, ½ box crushed tomatoes, 2 TBSP water, and remaining stock concentrate.

Bring pork mixture to a boil, reduce heat to medium-low, and simmer until sauce thickens slightly, 4-5 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 (to infuse it with that yummy flavor). Spoon a dollop of yogurt on top of each stuffed pepper.