Shawarma Stuffed Peppers

Bell peppers stuffed with spiced ground turkey and couscous; healthy and delicious.
#entrees 

Ingredients⌗

Stuffed peppers⌗

  • 4 large bell peppers
  • 2 tsp EVOO, divided
  • 1 large egg
  • 1 lb ground turkey1
  • 2 scallions, thinly sliced
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup fresh parsley leaves, chopped
  • 1/3 cup fine couscous
  • 2 tsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt, plus more
  • 1/2 tsp freshly ground black pepper, plus more
  • 1 tsp minced garlic

Garlic Lemon Sauce⌗

  • 1/4 cup mayonnaise
  • 1/4 cup greek yogurt
  • 1 tsp fresh lemon juice
  • 1 tsp minced garlic

Garnishes⌗

  • Finely diced tomatoes, roughly 1/2 cup
  • Chopped fresh mint leaves, roughly 1/4 cup
  • Chopped fresh parsley leavs, roughly 1/4 cup

Instructions⌗

  1. Place a rack towards top of oven; preheat to 425.
  2. Halve bell peppers lengthwise, then remove seeds and ribs. Leave stems on; they will pull off easily after cooking. Spray a 13x9 baking dish lightly with cooking spray and lay out peppers flat, cut side up. Drizzle with 1 teaspoon oil; season with a pinch of salt and black pepper. Turn peppers cut side down.
  3. Roast peppers until just tender, about 12 minutes. Remove from oven, then carefully turn peppers cut side up.
  4. In a large bowl, beat egg with a fork until blended. Add turkey, scallions, mint, parsley, couscous, coriander, cumin, turmeric, paprika, cinnamon, cayenne, salt, pepper, 1 teaspoon garlic, and 1 tablespoon water. Mix by hand until combined.
  5. Divide turkey filling evenly among peppers. Drizzle peppers with 1 tablespoon water and remaining 1 teaspoon oil. Cover dish with foil.
  6. Bake peppers until filling is cooked through, about 35 minutes.
  7. While the peppers bake, make the sauce. Combine mayonnaise, greek yogurt, lemon juice, 2 tablespoons water, and remaining 1 teaspoon garlic in a small bowl. Add salt and pepper to taste. Whisk briskly until combined.
  8. Remove peppers from oven. Remove and discard foil. Set oven to a high broil.
  9. Return uncovered peppers to top rack and broil until the tops start to brown, 2-4 minutes, watching carefully so nothing burns.
  10. Sprinkle diced tomatoes, mint, and parsley over tops of the peppers. Serve hot with garlic lemon sauce to spoon over the top.

Makes 8 servings.

  1. Substitute ground lamb or beef for a more decadent dish. ↩︎