Ras El Hanout Stuffed Bell Peppers on Quinoa

These stuffed bell peppers are a celebration of warm, aromatic spices. The North African blend ras el hanout-meaning “head of the shop”-lives up to its name, transforming simple ground pork into a fragrant, savory filling. Paired with tender roasted peppers and fluffy quinoa, this dish is both comforting and exotic.

Each bite offers a harmony of textures: the slight char of the pepper, the juicy spiced meat and the creamy yogurt finish. It’s a complete meal that’s naturally gluten-free and sure to become a weeknight favorite.

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Ingredients

4 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

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

16 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 cup QuinoaView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

3 teaspoon Ras el HanoutView ingredient guideLike ingredientDislike ingredient

1 box Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry all produce. In a small pot, bring 2 cups water and 1 stock concentrate to a boil. Cut the bell peppers in half lengthwise, removing ribs and seeds. Halve, peel and chop the red onion. Finely chop the garlic and parsley.
2. Add the quinoa to the boiling vegetable stock. Return to a boil, then cover, reduce heat to low and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
3. Meanwhile, place the pepper halves cut-side up on a lightly oiled baking sheet. Season with salt and pepper. Roast in the oven until they begin to brown, about 15 minutes.
4. In a large pan, heat a generous drizzle of olive oil over medium-high heat. Add the onion and garlic, season with salt and pepper and cook until softened, about 3 minutes, stirring occasionally. Add the ground pork, breaking it into pieces and cook until no longer pink, 3-4 minutes. Stir in the ras el hanout, crushed tomatoes, 2 tablespoons water and the remaining stock concentrate.
5. Bring the pork mixture to a boil, then reduce heat to medium-low and simmer until the sauce thickens slightly, 4-5 minutes. Season to taste with salt and pepper. Meanwhile, toss the parsley and a drizzle of olive oil into the pot with the quinoa and fluff with a fork. Season with salt and pepper.
6. Divide the quinoa among plates. Place 2 pepper halves on each plate and fill each with the pork stuffing. Let some of the pork spill onto the quinoa to infuse it with flavor. Spoon a dollop of yogurt on top of each stuffed pepper.

Recipe Tips

FAQ

Can I use a different protein instead of pork?

Yes, ground lamb, beef or turkey work well. Adjust cooking time as needed.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Be sure to check your stock concentrate for any gluten additives.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.