Shawarma Stuffed Peppers Recipe

• Level: Easy
• Yield: 4 servings
• Nutritional Information Per Serving
  Serving Size: 1 of 4 servings
  Calories: 453
  Total Fat: 25 g
  Saturated Fat: 5 g
  Carbohydrates: 34 g
  Dietary Fiber: 9 g
  Sugar: 8 g
  Protein: 29 g
  Cholesterol: 78 mg
  Sodium: 959 mg
• Total Time: 1 hr 10 min
• Active Time: 35 min

Transport your taste buds to the bustling streets of the Middle East with these irresistibly flavorful shawarma-inspired stuffed peppers! Juicy bell peppers burst with a savory turkey filling infused with warm, aromatic shawarma spicesthink tender meat shaved from a rotating spit, now captured in your own kitchen. This easy recipe delivers bold, street-food magic that's healthy, satisfying, and perfect for weeknight dinners that wow.

Ingredients:

• 2 tablespoons olive oil or canola oil
• 1 yellow onion, diced
• Kosher salt and black pepper
• 2 teaspoons Shawarma Seasoning (homemade recipe below or store-bought)
• 1 pound ground turkey
• 1 cup cooked basmati rice or 1 cup cauliflower rice
• One 14-ounce can diced tomatoes
• 4 large or 6 small bell peppers
• 1/4 cup tahini
• 1 lemon
• Fresh herbs like 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:

1. Heat the oil in a large skillet or pot over medium-high heat. Add the chopped onions with a pinch of salt, cooking and stirring until they soften, about 5-7 minutes. Stir in the Shawarma Seasoning and cook for an additional minute. Add the ground turkey, seasoning it with 1/2 teaspoon salt and some black pepper. Brown the turkey, breaking it apart with a wooden spoon or spatula until fully cooked and no longer pink, then reduce the heat to low.
2. If using cauliflower rice, microwave it (covered in a bowl or the package if allowed) for 3 minutes. Add either the basmati rice or cauliflower rice to the skillet, then stir in the diced tomatoes. Taste and adjust seasoning as needed.
3. Remove the tops of the bell peppers and core them. Arrange the peppers in a casserole dish, then stuff them with the turkey mixture. Bake for 35 minutes.
4. While the peppers bake, prepare the tahini sauce by combining tahini, 3 tablespoons cold water, 1 tablespoon lemon juice, and salt and pepper to taste. Whisk until smooth. Once peppers are cooked, squeeze extra lemon juice over them, dollop with tahini sauce, and sprinkle with fresh herbs. Serve hot and dive into this shawarma dream!

Shawarma Seasoning Recipe:

Yield: 1/3 cup

Mix together garam masala, curry powder, powdered chicken bouillon, and turmeric in a small bowl. Store tightly sealed. Whip up a batch and elevate every meal with authentic Middle Eastern flair!