Wash and dry all produce. Preheat oven to 450 degrees. Bring 1 cup 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 quinoa to boiling vegetable stock. Return to a boil, then cover, reduce heat to low, and simmer until water is absorbed and quinoa tender, about 15 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 minutes.

In a large pan, heat a large drizzle of olive oil on medium-high heat. Add onion and garlic and season with salt and pepper. Cook until softened, about 3 minutes, stirring occasionally. Add pork and break it up into pieces. Cook until no longer pink, 3-4 minutes. Stir in ras el hanout, 1/2 box 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 minutes. Season to taste with salt and pepper. Meanwhile, toss parsley and a drizzle of olive oil into pot with quinoa and fluff with a fork. Season to taste with salt and pepper.

Divide quinoa between plates. Place 2 pepper halves on each plate and fill each with pork stuffing. Let some pork spill onto quinoa (to infuse it with that yummy flavor). Spoon a dollop of yogurt on top of each stuffed pepper.