Stuffed Red 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.