Name: Shawarma-Stuffed Peppers
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 4 large bell peppers -; 2 tsp. extra-virgin olive oil, divided -; 1 1/4 tsp. kosher salt, plus more -; 1/2 tsp. freshly ground black pepper, plus more -; 1 large egg -; 1 lb. ground turkey -; 2 scallions, thinly sliced -; 1/3 c. couscous -; 1/4 c. fresh mint leaves, chopped, plus more for serving -; 1/4 c. fresh parsley leaves, chopped, plus more 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Shawarma-Stuffed Peppers

1. 4 large bell peppers -

2. 2 tsp. extra-virgin olive oil, divided -

3. 1 1/4 tsp. kosher salt, plus more -

4. 1/2 tsp. freshly ground black pepper, plus more -

5. 1 large egg -

6. 1 lb. ground turkey -

7. 2 scallions, thinly sliced -

8. 1/3 c. couscous -

9. 1/4 c. fresh mint leaves, chopped, plus more for serving -

10. 1/4 c. fresh parsley leaves, chopped, plus more for serving -

11. 1 1/4 tsp. ground coriander -

12. 1 1/4 tsp. ground cumin -

13. 3/4 tsp. ground turmeric -

14. 1/2 tsp. ground cinnamon -

15. 1/8 tsp. cayenne pepper -

16. 2 tsp. finely chopped garlic, divided -

17. 1/4 c. mayonnaise -

18. 1/4 c. sour cream -

19. 1 tsp. fresh lemon juice -

20. Chopped tomatoes, for serving -

How to cook deliciously - Shawarma-Stuffed Peppers

1. Stage

Place a rack in center of oven; preheat to 425°. Halve bell peppers lengthwise, then remove seeds and ribs. Transfer peppers cut side up to a 13" x 9" baking dish. Drizzle with 1 teaspoon oil; season with a pinch of salt and black pepper. Turn peppers cut side down.

2. Stage

Roast peppers until just tender, about 12 minutes. Remove from oven, then carefully turn peppers cut side up.

3. Stage

In a large bowl, beat egg until blended; season with salt and black pepper. Add turkey, scallions, couscous, mint, parsley, coriander, cumin, turmeric, cinnamon, cayenne, 1 teaspoon garlic, and 1 tablespoon water. Mix with your hands to combine.

4. Stage

Divide turkey filling among peppers. Drizzle peppers with 1 tablespoon water and remaining 1 teaspoon oil. Cover dish with foil.

5. Stage

Bake peppers until filling is cooked through, about 35 minutes. Uncover, baste peppers with pan juices, and continue to bake until tops are lightly browned, about 5 minutes more.

6. Stage

Meanwhile, in a small bowl, combine mayonnaise, sour cream, lemon juice, 2 tablespoons water, and remaining 1 teaspoon garlic; season with salt and black pepper.

7. Stage

Top peppers with tomatoes, mint, and parsley. Serve with mayo sauce alongside.