Stuffed Red Peppers
with Moroccan-Spiced Pork and Herby Quinoa
This Moroccan spice blend is pretty top-notch. Loaded with warm, fragrant spices like cumin and ginger, 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.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit
Vegetable Broth Concentrate
460 g
Red Bell Pepper
10 g
Garlic
10 g
Parsley
170 g
White Quinoa
56 g
Onion, chopped
1 tbsp
Moroccan Spice Blend
1 box
Tomato Passata
3 tbsp
Sour Cream
(Contains Milk)
Not included in your delivery
Oil*
Nutrition Values
Utensils
Cooking Steps
Preheat the broiler to high (to broil the peppers).
Wash and dry all produce.* In a small pot, bring 1 pkg broth concentrate (2 pkg for 4 people) and 1 1/3 cups water (double for 4 people) to a boil. Cut the peppers in half, then remove the core inside to make a bowl shape (keep the stalk on). Mince or grate the garlic. Roughly chop the parsley.
Add the quinoa to the boiling water. Reduce heat to medium-low. Cover and cook until the quinoa is tender and all the water has been absorbed, 12-15 min.
Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the onions. Cook until softened, 4-5 min. Add the pork, garlic and spice blend. Cook, breaking up the meat into smaller pieces, until no pink remains, 4-5 min. Add the passata and remaining broth concentrate(s). Reduce the heat to medium-low. Simmer 8-10 min.
Meanwhile, on a parchment-lined baking sheet, toss the pepper halves with a drizzle of oil. Season with salt and pepper. Broil in the centre of the oven, turning them over halfway through cooking, until slightly tender and golden-brown, 8-10 min.
Season the pork mixture with salt and pepper. Fill the peppers with the pork mixture. Stir the parsley and a drizzle of oil into the quinoa. Fluff with a fork. Season with salt and pepper.
Divide the quinoa between plates. Top with the stuffed red peppers and dollop with the sour cream.
