Ras El Hanout Spiced Pork Stuffed Bell Peppers on Quinoa

Ras el hanout, meaning “head of the shop” in Arabic, is a North African spice blend that lives up to its name. Packed with warm notes of cumin, ginger and coriander, it transforms simple ingredients into something extraordinary. In this recipe, the spice mix seasons ground pork, which is then stuffed into roasted red bell peppers and served on a bed of fluffy quinoa.

Each bite delivers a harmony of textures and flavors: the sweet, tender pepper, the savory spiced meat and the creamy yogurt finish. It’s a wholesome, gluten-free meal that feels both exotic and comforting.

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Ingredients

2 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit YogurtView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 teaspoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. In a small pot, bring 1 cup water and half the stock concentrate to a boil. Cut peppers in half lengthwise; remove ribs and seeds. Halve, peel and chop the red onion. Finely chop garlic and parsley.
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, about 15 minutes.
3. Meanwhile, place pepper halves cut-side up on a lightly oiled baking sheet. Season with salt and pepper. Roast until starting to brown, about 15 minutes.
4. In a large pan, heat a drizzle of olive oil over medium-high heat. Add onion and garlic; season with salt and pepper. Cook until softened, about 3 minutes, stirring occasionally. Add ground pork and break into pieces. Cook until no longer pink, 3-4 minutes. Stir in ras el hanout, half the crushed tomatoes, 2 tablespoons water and remaining stock concentrate.
5. Bring pork mixture to a boil, then reduce heat to medium-low and simmer until sauce thickens slightly, 4-5 minutes. Season with salt and pepper. Meanwhile, toss parsley and a drizzle of olive oil into the cooked quinoa; fluff with a fork. Season to taste.
6. Divide quinoa between plates. Place 2 pepper halves on each plate and fill each with pork stuffing. Spoon a dollop of yogurt on top of each stuffed pepper.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of pork?

Yes, ground turkey or chicken work well. Just adjust cooking time as needed to ensure it’s fully cooked.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check your stock concentrate and spice blend labels to be sure.

What can I substitute for ras el hanout?

You can make a quick blend with equal parts cumin, coriander, ginger, cinnamon and a pinch of cayenne.