HomeCooking Shawarma Stuffed Peppers

Shawarma Stuffed Peppers

Comments : 1 Posted in : Cooking on by : Sheila Tags: , , , , , , , , , , , , , , , , , ,

Let me say this up front, because I screwed up when I did this….when making shawarma stuffed peppers – cook the rice! To reiterate – cook the rice!! Trust me. It smells amazing when cooking and all I wanted was to eat and it took forever and much added water along with a lid to get these cooked. Cook the rice – don’t be like me!

All right, aside from the uncooked rice, this was a super easy recipe and it was incredibly delicious.

Ingredients:

  • 2 TB olive oil
  • 1 onion, chopped
  • salt and pepper
  • 1 lb ground turkey
  • 1 cup COOKED basmati rice (or use cauliflower rice)
  • 1 28 oz can diced tomatoes
  • 4 large or 6 small bell peppers

Shawarma seasoning:

  • 2 TB garam masala
  • 2 TB curry powder
  • 1 TB chicken bouillon
  • 2 tsp ground turmeric

In a large skillet, cook the turkey and onion in the oil. Add the shawarma seasoning and mix well. Sprinkle with some salt & pepper if needed.

When the turkey is cooked, add in the rice or cooked cauliflower rice along with the tomatoes. Taste and adjust seasoning if needed.

Cut the tops off the peppers, core them, knock out the seeds and place in a casserole dish. Fill the peppers with the turkey mixture and bake for about half an hour.

I only had two peppers, so I sliced a couple zucchini in half lengthwise, scooped out that seed trough and filled them with the filling.

The original recipe called for only two tablespoons of the shawarma spice mix…..I used it all, it was amazing and flavourful. If unsure, start with the recommended amount and add more at tasting.

This is a great way to clean out the vegetable crisper in the fridge and a great way to use leftover rice. I think any recipe that does either or both of those things is worth trying. I have put this recipe into regular rotation.

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