Inspired by her all-time favorite street food, Molly packs bell peppers with savory Middle Eastern flavors of shawarma!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.
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Shawarma Stuffed Peppers
RECIPE COURTESY OF MOLLY YEH
Total: 1 hr 10 min
Active: 35 min
Yield: 4 servings
2 tablespoons olive oil or canola oil
1 yellow onion, chopped
Kosher salt and black pepper
2 teaspoons Shawarma Seasoning, homemade (recipe follows) or store-bought
1 pound ground turkey
1 cup cooked basmati rice or 1 cup cauliflower rice
One 14-ounce can diced tomatoes
4 large or 6 small bell peppers
1/4 cup tahini
Fresh herbs (such as cilantro, parsley or mint), for serving
2 tablespoons garam masala
2 tablespoons curry powder
1 tablespoon powdered chicken bouillon
2 teaspoons ground turmeric
In a large skillet or pot, heat the oil over medium-high heat. Add the onions and a pinch of salt and cook, stirring, until soft, 5 to 7 minutes. Add the Shawarma Seasoning and cook for another minute. Add the ground turkey and season with 1/2 teaspoon salt and a few turns of black pepper. Brown the turkey, breaking it up with a wooden spoon or spatula. When it’s all cooked through and no longer pink, reduce the heat to low.
If you’re using cauliflower rice, microwave it (covered in a bowl or in the bag it came in if the package says that it’s okay) for 3 minutes. Add the basmati rice or cauliflower rice to the skillet and stir in the tomatoes. Taste and adjust the seasoning as desired.
Cut off the tops of the bell peppers, core them and place them in a casserole dish. Fill the peppers with the turkey mixture and then bake for 35 minutes.
Meanwhile, make the tahini sauce. Stir together the tahini, 3 tablespoons cold water water, 1 tablespoon lemon juice and salt and pepper to taste until smooth. When the peppers are done, squeeze them with additional lemon juice, top with a nice big blob of tahini sauce and a pile of fresh herbs. Enjoy!
Yield: 1/3 cup
Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.
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Molly Yeh’s Shawarma Stuffed Peppers | Girl Meets Farm | Food Network