These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil or canola oil
- 1 yellow onion, chopped
- Kosher salt and black pepper
- 2 teaspoons Shawarma Seasoning, homemade (recipe follows) 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 (such as cilantro, parsley or mint), for serving
- 2 tablespoons garam masala
- 2 tablespoons curry powder
- 1 tablespoon powdered chicken bouillon
- 2 teaspoons ground turmeric
Instructions
- In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it’s all cooked through and no longer pink, reduce the heat to low.
- If you’re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it’s okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
- Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
- Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
- Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.
Nutrition Facts
| 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 |
Reviews
Why doesn’t this have garlic at all . Add garlic, people. To every step.
The base recipe was good but like other reviewers suggested I added more seasoning. I did 2T of shawarma and an added a clove of garlic to my turkey mixture. I also added about 1/4 cup of slivered almonds and topped with a little feta cheese.
Baked 400° covered for 30 minutes.
Served with tehina, a dollop of ff Greek yogurt and some chopped cilantro.
It was AMAZING.
Baked 400° covered for 30 minutes.
Served with tehina, a dollop of ff Greek yogurt and some chopped cilantro.
It was AMAZING.
easy enough but the recipe is missing what temp you cook the bell peppers in the oven, which is a very important step in the recipe
My family really liked this dish and I will make it again. Based on what other reviewers mentioned in regards to needing more spice, I made a half batch of Shawarma Seasoning and used the entire amount which is 2+ tablespoons. With the amount of filling, I could have easily filled 6 large peppers which means I needed doubled the Tahini Sauce.
I’ve made this many times & I love it! I chop up the extra pepper tops & 1 small zucchini. I saute with onions etc. Adds extra veggies!
I didn’t follow the recipe at all, I changed all the ingredients and directions. The best part about this recipe is being able to post comments that make me sound smarter and more qualified than Joël Robuchon with 31 Michelin Stars. Oh, and everyone loved it and said it was the best they ever tasted.
Peppers are great, if you’ve got nothing better to do!? Mike Stice.
Delicious! I definitely added 2-3x the seasoning she recommends. But big hit! Also good with a little Mexican cheese on top
Loved it! Easy to make and great for leftovers. Will be my go to recipe during the summer harvest.
Awesome recipe, thank you Molly! I added extra seasoning and chili flakes as we like spice. Baked at 400 degrees for 25 minutes to keep the peppers al dente. Topped with a little feta Delicious!