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+ servings

Shawarma Stuffed Peppers

Amy Kritzer
Stuffed peppers with the flavors of shawarma!
5 from 2 votes
Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Course Meat
Cuisine Israeli
Servings 6 peppers


  • For shawarma marinade:
  • 1/2 tbsp. olive oil
  • 3/4 tbsp cumin
  • 1/2 tbsp. paprika
  • 1/4 tsp. allspice
  • 1/4 tsp. chili powder
  • 1/2 tsp. sumac
  • 1/4 tsp. garlic powder
  • 1/4 tsp. cardamom
  • 3/4 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • For filling:
  • 1 pound chicken cut into 1-2 inch pieces
  • 1 cup dried bulgur
  • 4 tbsp. extra virgin olive oil divided
  • ½ white onion diced
  • 2 garlic cloves minced
  • 2 plum tomatoes about ¼ cup, diced
  • ¼ tsp. kosher salt plus more to taste
  • 1 tbsp. tahini paste
  • Juice from 1 lemon
  • ¾ -1 cup chicken broth
  • 6 large bell peppers
  • For tahini sauce:
  • ¼ cup tahini paste
  • 2 tbsp. olive oil
  • Juice from 1 lemon
  • ¼ tsp. salt or to taste
  • Garnishes: pickles red cabbage, beets, parsley etc.


  • The night before cooking, coat chicken in olive oil in a medium bowl. Toss the marinade spices together in a separate medium bowl. Then toss chicken in spices. Cover bowl and marinate in the refrigerator overnight.
  • You can also make your bulgur the night before. Bring two cups water to a boil in a medium saucepan. Add 1 cup bulgur, remove from heat and cover. Let bulgur absorb water for 20 minutes. Then drain off any remaining water and fluff with a fork.
  • The next day, bring chicken to room temperature for 30 minutes. Preheat oven to 350 degrees F.
  • Heat a large sauté pan or cast iron pan over medium heat. Add 1 tablespoon olive oil and heat. Then add diced onion, garlic, tomatoes and ¼ teaspoon salt and sauté while stirring until onions are translucent and soft, about 5 minutes. Set aside.
  • Then add 2 tablespoons olive oil and bring heat to medium high heat. Sauté chicken (in batches if necessary; don’t overcrowd the pan) until cooked through and brown on the outside. Do not overcook.
  • Combine bulgur, chicken and onion mixture in a large bowl. Make sure to scrape up all those tasty flavor bits from the pan and add those too!
  • Add 1 tablespoon tahini paste, juice from 1 lemon, and enough chicken broth just to moisten everything. Adjust with salt to taste.
  • Cut off the tops of the peppers and discard. Scrape out any seeds and veins inside. Scoop the filling evenly amongst the 6 peppers and place the peppers in a baking pan. Bake for 1 hour or until peppers are tender.
  • While peppers are cooking, make tahini sauce by whisking together tahini paste, olive oil, lemon juice and salt.
  • Let cooked peppers sit for 10 minutes before eating. Serve warm with tahini sauce and garnishes of your choice!


You will need to marinate the chicken overnight.
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