Shawarma Stuffed Peppers
Inspired by the vibrant flavors of Middle Eastern shawarma, these stuffed peppers bring a modern twist to a classic street food. Shawarma, traditionally made with slow-cooked, spice-infused meats, lends its rich, savory taste to these stuffed peppers, combining warmth and spice in a dish that is both hearty and satisfying.
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.