Roasted Red Peppers
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Roasted Red Peppers

Roasted Red Peppers

Stuffed with Ras El Hanout-Spiced Pork

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.


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

Total Time30 minutes
Prep Time


serving amount

2 unit

Red Bell Pepper

¼ ounce


2 clove


1 unit


(Contains Milk)

1 unit

Veggie Stock Concentrate

8 ounce

Ground Pork

½ cup


1 unit

Red Onion

2 teaspoon

Ras el Hanout

1 box

Crushed Tomatoes

Not included in your delivery





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.


Small pot
Baking Sheet
Large Pan


Preheat oven and prep

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.

Cook quinoa

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.

Roast peppers

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.

Make pork stuffing

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.

Finish stuffing and quinoa

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.