Dessert

Shawarma-Stuffed Peppers Recipe

Shawarma-Stuffed Peppers Recipe

The Perfect Shawarma-Stuffed Peppers Recipe

Stuffed peppers have always been a favorite at Delish, and the undeniable appeal of chicken shawarma is hard to resist. So, what if we told you that we’ve combined these two beloved dishes into one exceptional recipe that’s not only delectable but also a breeze to make? This one-pan wonder is a must-try, and we’ll break down why it’s a real winner.

Crafting the Filling

While shawarma traditionally features spit-roasted meats, like chicken or lamb, we’ve taken a unique twist for our stuffed peppers. Our choice? Ground turkey, seasoned to perfection with shawarma spices that include ground cumin, coriander, turmeric, cinnamon, and a dash of cayenne for that extra kick. We’ve also added chopped garlic, scallions, parsley, and mint to infuse the filling with freshness. Instead of breadcrumbs or panko, we’ve opted for uncooked couscous. As the peppers bake, the couscous soaks up all the flavorful juices, transforming the filling into a mouthwatering turkey shawarma meatball.

The Peppers’ Preparations

As you prepare the filling, the peppers get a head start in the oven for a quick 12 minutes. This brief pre-cooking session ensures that the peppers are tender but still easy to stuff. When the stuffed peppers bake for 35 more minutes, they turn out perfectly cooked, juicy, and tender. If you prefer a slightly firmer pepper, you can skip the pre-cooking step and fill the raw pepper halves directly.

Adding the Perfect Toppings

While many stuffed pepper recipes call for a cheesy topping, we’ve taken a different route with our shawarma-stuffed version. We garnish these delicious peppers with toppings reminiscent of a chicken shawarma sandwich. Think juicy chopped tomatoes for a touch of acidity, chopped mint and parsley to add a fresh zing, and a generous drizzle of our halal cart-style sauce to bring all the flavors together.

Have you tried making these shawarma-stuffed peppers? We’d love to hear about your experience, so please share your thoughts in the comments below!

Recipe Details

  • Yields: 4 servings
  • Prep Time: 15 minutes
  • Total Time: 1 hour and 10 minutes

Ingredients

  • 4 large bell peppers
  • 2 tsp extra-virgin olive oil, divided
  • 1 1/4 tsp kosher salt, plus extra for seasoning
  • 1/2 tsp freshly ground black pepper, plus extra for seasoning
  • 1 large egg
  • 1 lb. ground turkey
  • 2 scallions, thinly sliced
  • 1/3 c. couscous
  • 1/4 c. fresh mint leaves, chopped, plus extra for serving
  • 1/4 c. fresh parsley leaves, chopped, plus extra for serving
  • 1 1/4 tsp. ground coriander
  • 1 1/4 tsp. ground cumin
  • 3/4 tsp. ground turmeric
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper
  • 2 tsp. finely chopped garlic, divided
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 1 tsp. fresh lemon juice
  • Chopped tomatoes, for serving

Cooking Instructions

  1. Place a rack in the center of the oven and preheat it to 425°F. Halve the bell peppers lengthwise, remove the seeds and ribs, and place them cut side up in a 13″ x 9″ baking dish. Drizzle with 1 teaspoon of oil and season with a pinch of salt and black pepper, then turn the peppers cut side down.
  2. Roast the peppers until they’re just tender, which should take about 12 minutes. Remove them from the oven, and carefully turn the peppers cut side up.
  3. In a large bowl, beat the egg until it’s well blended, season it with salt and black pepper, and then add the ground turkey, scallions, couscous, mint, parsley, coriander, cumin, turmeric, cinnamon, cayenne, 1 teaspoon of garlic, and 1 tablespoon of water. Mix everything together with your hands.
  4. Divide the turkey filling evenly among the peppers. Drizzle the peppers with 1 tablespoon of water and the remaining 1 teaspoon of oil. Cover the dish with foil.
  5. Bake the peppers until the filling is cooked through, approximately 35 minutes. Uncover them, baste with the pan juices, and continue baking until the tops are lightly browned, which should take about 5 minutes more.
  6. Meanwhile, in a small bowl, combine mayonnaise, sour cream, lemon juice, 2 tablespoons of water, and the remaining 1 teaspoon of garlic. Season the sauce with salt and black pepper.
  7. Top the peppers with chopped tomatoes, mint, and parsley, and serve with the mayo sauce on the side.

This Shawarma-Stuffed Peppers recipe is a true culinary delight that blends the best of two worlds – stuffed peppers and the irresistible flavors of shawarma. Enjoy!

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