Shawarma-Stuffed Peppers

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Hey there, pepper enthusiasts! Ever wondered what would happen if we merged the comforting goodness of stuffed peppers with the aromatic flavors of chicken shawarma? Well, wonder no more because we’ve concocted a recipe that brings together these beloved classics into one incredible dish. Get ready for a flavor-packed journey with minimal hands-on time. Here’s why we think it’s a winner:

Let’s talk about the filling:
Traditionally, shawarma boasts spit-roasted meat, but for our stuffed peppers, we opt for ground turkey. Seasoned with shawarma spices like cumin, coriander, turmeric, cinnamon, and a hint of cayenne, our turkey filling is bursting with flavor. Fresh garlic, scallions, parsley, and mint add a delightful freshness. Instead of breadcrumbs, we use uncooked couscous, which absorbs all those delicious juices as the peppers bake, creating mouthwatering turkey shawarma meatballs.

Now, onto the peppers:
While we assemble the filling, the peppers get a head start in the oven for just 12 minutes. This brief stint makes them tender yet sturdy enough to hold the filling. After a total baking time of 35 minutes, the peppers emerge tender, juicy, and perfectly cooked. Want a firmer pepper? Skip the pre-cooking step and stuff them raw instead.

Let’s talk toppings:
Unlike traditional cheesy tops, our shawarma-stuffed peppers boast toppings reminiscent of a chicken shawarma sandwich. Think juicy chopped tomatoes for acidity, chopped mint and parsley for brightness, and a generous drizzle of our halal cart-style sauce to tie it all together.

Shawarma-Stuffed Peppers

Prep Time 15 minutes
Total Time 1 hour 10 minutes
Course Appetizer
Servings 4


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


  • Preheat oven to 425°F. Halve bell peppers lengthwise, remove seeds and ribs, and place them cut side up in a baking dish. Drizzle with 1 teaspoon oil, sprinkle with salt and black pepper, then turn them cut side down.
  • Roast peppers until just tender, about 12 minutes. Carefully turn peppers cut side up.
  • In a large bowl, beat egg, then add turkey, scallions, couscous, mint, parsley, coriander, cumin, turmeric, cinnamon, cayenne, 1 teaspoon garlic, and 1 tablespoon water. Mix well.
  • Divide turkey mixture among peppers, drizzle with 1 tablespoon water and remaining oil, then cover with foil.
  • Bake until filling is cooked through, about 35 minutes. Uncover, baste peppers with juices, and bake for an additional 5 minutes until lightly browned.
  • Meanwhile, mix mayonnaise, sour cream, lemon juice, 2 tablespoons water, remaining garlic, salt, and pepper in a small bowl.
  • Top peppers with tomatoes, mint, and parsley, and serve with mayo sauce on the side. Enjoy your delicious creation!

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