Shawarma Stuffed Peppers
Elevate your stuffed peppers with a global twist by infusing them with the unmistakable flavors of Middle Eastern shawarma. This recipe brings the deliciously spiced, tender appeal of shawarma into a satisfying and easy-to-make stuffed pepper dish, giving you a new way to enjoy your favorite street-food-inspired meal at home.
Ground turkey combines beautifully with shawarma seasoning, creating a savory filling that’s warm, aromatic, and irresistibly comforting. With a base of basmati or cauliflower rice, tomatoes, and caramelized onions, each pepper becomes a complete, nutritious meal. A quick bake in the oven melds these flavors to perfection, resulting in a dish that’s as comforting as it is adventurous.
Finish each stuffed pepper with a tangy tahini sauce and a sprinkle of fresh herbs like cilantro, parsley, or mint. The creamy tahini and fresh herbs offer a bright contrast to the warm spices, creating a balanced and vibrant plate perfect for weeknight dinners or casual gatherings.
Shawarma Stuffed Peppers Ingredients
Olive Oil
The foundation for richness, gently softening onions and unlocking the aromatic spices in every bite.
Yellow Onion
Adds a sweet depth, caramelizing to create a flavorful base that enhances the savory filling.
Shawarma Seasoning
A warm, savory blend that brings the authentic, aromatic essence of Middle Eastern shawarma to the filling.
Ground Turkey
Lean and tender, it absorbs the spices, becoming juicy and richly seasoned to complement the pepper’s sweetness.
Basmati Rice or Cauliflower Rice
Provides a satisfying base that soaks up the bold spices, balancing the dish with lightness and texture.
Diced Tomatoes
Adds juiciness and tang, blending with the spices to create a vibrant, hearty filling.
Bell Peppers
Colorful and slightly sweet, they become tender vessels for the spiced filling, creating a delightful contrast in each bite.
Tahini
Creamy and nutty, the tahini sauce drizzled on top brings a smooth, tangy balance to the spice, enhancing each mouthful.
Fresh Herbs
A final touch of freshness, adding brightness and color that lifts the rich flavors in every stuffed pepper.
Recipe Tips
- Choose Your Peppers Wisely
When selecting bell peppers, aim for ones that can stand upright to prevent the filling from spilling during baking. Red, yellow, and orange peppers tend to be sweeter, which complements the shawarma spices beautifully. If you enjoy a slightly milder pepper flavor, green bell peppers are a good option. Before stuffing, remove the seeds and any inner white membranes to ensure a smoother texture and more room for the filling. - Adjust the Spices for Your Taste
Shawarma seasoning is known for its warm, aromatic blend of spices, but you can customize it to your preference. If you prefer a milder flavor, use a smaller amount of the seasoning, or add extra garam masala for a deeper warmth. Also, if your store-bought seasoning isn’t as strong as homemade, consider adding a pinch of smoked paprika or cayenne for added depth and heat. - Perfect the Tahini Sauce Consistency
The tahini sauce is a key part of this recipe, adding creaminess and a tangy contrast to the spiced filling. If your tahini is too thick, add cold water one tablespoon at a time to achieve a smooth, pourable consistency. For extra brightness, add a bit more lemon juice. The sauce should be creamy enough to drizzle over the peppers yet thick enough to add a rich, nutty taste to each bite.
What to Serve with Shawarma Stuffed Peppers
- Fresh Pita Bread
Soft, warm pita bread is an ideal side to these shawarma stuffed peppers, helping soak up the flavorful juices and tahini sauce. You can serve it sliced into quarters or halves for an easy-to-handle accompaniment. Fresh pita provides a neutral, comforting base that enhances the spices without overwhelming them. - Cucumber-Yogurt Salad
A light cucumber-yogurt salad, like tzatziki, brings cool, refreshing flavors that balance the warmth of the stuffed peppers. Combining Greek yogurt, diced cucumber, a touch of garlic, and fresh dill, this side dish adds a creamy, cooling element that complements the spices and brightens up the meal. - Roasted Vegetables
Serve these peppers alongside a simple medley of roasted vegetables like zucchini, carrots, and cherry tomatoes. The natural sweetness of the roasted vegetables pairs well with the savory shawarma filling, while their slight char adds a hint of smokiness. A sprinkle of cumin or sumac on the veggies will enhance the Middle Eastern flavors of the meal.
FAQ
- Can I make the filling ahead of time?
Yes, you can prepare the filling up to 24 hours in advance. Store it in an airtight container in the refrigerator, then stuff the peppers and bake them when you’re ready to serve. - What can I use instead of ground turkey?
Ground chicken, beef, or lamb can be used as alternatives. Each will add a unique flavor, but ground turkey is the leanest option if you’re looking for a lighter dish. - Is there a substitute for tahini in the sauce?
Yes, you can substitute tahini with Greek yogurt for a tangy, creamy alternative. Peanut butter or almond butter mixed with a splash of lemon juice can also provide a nutty flavor, though the taste will differ slightly from tahini. - Can I make these stuffed peppers vegetarian?
Absolutely! Replace the ground turkey with chickpeas or a plant-based ground meat alternative. You could also add more vegetables, like diced zucchini or mushrooms, to make the filling heartier and equally satisfying.
Shawarma Stuffed Peppers
Ingredients
- 2 tablespoons olive or canola oil
- 1 yellow onion finely chopped
- Kosher salt and freshly ground black pepper to taste
- 2 teaspoons Shawarma Seasoning see recipe below or store-bought equivalent
- 1 pound ground turkey
- 1 cup basmati rice cooked or 1 cup cauliflower rice (for a low-carb option)
- One 14-ounce can of diced tomatoes
- 4 large bell peppers or 6 smaller ones
- 1/4 cup tahini
- 1 lemon juiced
- Fresh herbs such as cilantro, parsley, or mint for garnish
- Shawarma Seasoning
- 2 tablespoons garam masala
- 2 tablespoons curry powder
- 1 tablespoon powdered chicken bouillon
- 2 teaspoons ground turmeric
Instructions
- Begin by warming the oil in a large skillet or pot over medium-high heat. Add the chopped onion and a pinch of salt, stirring occasionally, and cook until the onion softens, about 5 to 7 minutes. Mix in the Shawarma Seasoning and continue to cook for an additional minute.
- Introduce the ground turkey to the skillet. Season with 1/2 teaspoon salt and several turns of black pepper. Cook until the turkey is thoroughly browned and no longer pink, breaking it up with a wooden spoon or spatula as it cooks. Once done, lower the heat.
- For cauliflower rice, microwave it on high (covered) for about 3 minutes if packaged for microwave use. Stir the cooked basmati or cauliflower rice into the skillet, followed by the diced tomatoes. Taste and adjust seasoning as desired.
- Prepare the bell peppers by slicing off their tops and removing the cores. Arrange them in a casserole dish. Spoon the turkey mixture into each pepper, filling them generously. Place in the oven and bake at 350°F (175°C) for approximately 35 minutes, or until the peppers are tender.
- While the peppers bake, prepare the tahini sauce. In a small bowl, combine the tahini, 3 tablespoons cold water, 1 tablespoon lemon juice, and salt and pepper to taste. Whisk until smooth and creamy.
- Once the peppers are ready, drizzle them with additional lemon juice, top each with a dollop of tahini sauce, and garnish with fresh herbs. Serve immediately and enjoy.
- Shawarma Seasoning Preparation
- Combine garam masala, curry powder, powdered chicken bouillon, and ground turmeric in a small bowl. Whisk thoroughly to blend the spices, and store in an airtight container for future use.
