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Shawarma-Stuffed Peppers

Print Recipe
Prep Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Appetizer
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Roast peppers until just tender, about 12 minutes. Carefully turn peppers cut side up.
  3. 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.
  4. Divide turkey mixture among peppers, drizzle with 1 tablespoon water and remaining oil, then cover with foil.
  5. Bake until filling is cooked through, about 35 minutes. Uncover, baste peppers with juices, and bake for an additional 5 minutes until lightly browned.
  6. Meanwhile, mix mayonnaise, sour cream, lemon juice, 2 tablespoons water, remaining garlic, salt, and pepper in a small bowl.
  7. Top peppers with tomatoes, mint, and parsley, and serve with mayo sauce on the side. Enjoy your delicious creation!