These stuffed peppers are inspired by the flavors of one of my all-time favorite street foods, shawarma. Shawarma is a Middle Eastern dish consisting of seasoned meat cooked on a spit and then shaved thin. The spice combination typically found in shawarma is savory, warm and totally addictive!
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!
Combine the garam masala, curry powder, powdered chicken bouillon and turmeric in a small bowl and whisk together. Store in an airtight container.