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Stuffed Red Peppers

Stuffed Red Peppers

with Moroccan-Spiced Pork and Herby Quinoa

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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.

Allergens:Milk/Lait

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

(ContainsMilk/Lait)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3895 kJ
Calories931 kcal
Fat40 g
Saturated Fat13 g
Carbohydrate98 g
Sugar24 g
Dietary Fiber15 g
Protein41 g
Cholesterol101 mg
Sodium991 mg
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Pan
Baking Sheet
Parchment Paper
Instructionsarrow up iconarrow up icon
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1

Preheat the broiler to high (to broil the peppers).

2

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.

3

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.

4

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.

5

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.

6

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.

7

Divide the quinoa between plates. Top with the stuffed red peppers and dollop with the sour cream.