Moroccan Stuffed Peppers with Herbed Orzo – SOL Recipe
Wash and dry all produce. Preheat oven to 450. Bring 1 cup of water and half the stock concentrate to a boil in a small pot. Cut peppers in half lengthwise and remove ribs and seeds. Halve, peel and chop onion. Finely chop garlic. Finely chop parsley leaves.
Add orzo pasta to a boil, then cover, reduce heat to low and simmer until water is absorbed and orzo tender. About 20 minutes.
Meanwhile, place pepper halves cut-side up on a lightly oiled baking sheet. Season with salt and pepper. Roast in oven until starting to brown, about 15 min.
In a large pan, heat a large drizzle of olive oil over medium-high heat. Add onion and garlic and season with salt and pepper. Cook until softened, about 3 min., stirring occasionally. Add pork and break it up into pieces. Cook until no longer pink, 3-4 min. Stir in half the ras el hanout (1 tbsp total mixture), crushed tomatoes, 2 tbsp water and remaining stock concentrate.
Bring pork mixture to a boil, reduce heat to medium-low and simmer until sauce thickens slightly 4-5 min. Season to taste with salt and pepper. Meanwhile, toss parley and a drizzle of olive oil into the pot with orzo and fluff with a fork. Season to taste with salt and pepper.
Divide orzo between plates. Place 2 pepper halves on each plate and fill each with pork stuffing. Let some pork spill onto the orzo (to infuse it with that yummy flavour). Spoon a dollop of yogurt on top of each stuffed pepper.
Substituted Orzo Pasta for Quinoa or Brown Rice.