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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Vegetable Broth Concentrate
Red Bell Pepper
Moroccan Spice Blend
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.