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.
