Description
Middle Eastern spice meets weeknight ease. These jewel-toned bell peppers are brimming with shawarma-spiced chicken, nutty brown rice, and fresh herbs, then finished with a creamy lemon-tahini yogurt drizzle. Bold, aromatic, and ready in under 45 minutes, they’re proof that “fancy” can also be fuss-free.
Ingredients
Peppers & Filling:
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4 large bell peppers, halved & seeded
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2 cups cooked shredded chicken (rotisserie or leftover grilled)
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1 cup cooked brown rice (or quinoa/cauliflower rice)
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2 tbsp olive oil
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1 tbsp shawarma spice blend*
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¼ cup fresh parsley, chopped
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Juice of ½ lemon
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Salt & pepper, to taste
Yogurt-Tahini Sauce:
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½ cup plain Greek yogurt
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2 tbsp tahini
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1 tbsp lemon juice
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1 clove garlic, minced
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Water, to thin
*DIY Shawarma Blend: 2 parts cumin, 1 part each paprika, coriander, turmeric, plus a pinch of cinnamon & cloves.
Instructions
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Prep peppers – Preheat oven to 375°F (190°C). Place pepper halves cut-side up in baking dish; rub with olive oil, season lightly with salt.
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Make filling – Heat olive oil in skillet. Add chicken, shawarma spice, ½ tsp salt, ¼ tsp pepper. Cook 2 min until fragrant. Stir in rice, parsley, lemon juice.
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Stuff & bake – Fill peppers generously. Cover with foil, bake 20–25 min until tender. Uncover last 5 min for caramelized edges.
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Sauce – Whisk yogurt, tahini, lemon, garlic, and a splash of water until creamy. Adjust thickness and seasoning.
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Serve – Drizzle peppers with sauce, garnish with parsley, and offer extra sauce on the side.
Notes
For softer peppers, blanch in boiling water 3 min before stuffing.
- Prep Time: 15 min
- Cook Time: : 25–30 min
Nutrition
- Calories: 220 cal pepper half, without sauce
- Sugar: 4g
- Fat: 9g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 17g