Falafel-Feta Stuffed Peppers
with Tabbouleh Salad & Creamy Shawarma Sauce
- Milk
- Sesame
- Eggs
- Wheat
Bell peppers are roasted until tender, stuffed with a savory mixture of crumbled falafel, creamy feta, and sour cream, then broiled until golden. They're served alongside a bulgur tabbouleh salad studded with tomato, mint, and scallions in a spiced, lemony vinaigrette. A cooling creamy shawarma sauce drizzled over everything ties it all together.
Ingredients
2 unit
Green Bell Pepper
4.5 tablespoon
Sour Cream
(Contains: Milk)
10 unit
Falafel
(Contains: Sesame)
½ cup
Feta Cheese
(Contains: Milk)
¼ ounce
Mint
1 unit
Lemon
½ tablespoon
Shawarma Spice Blend
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 unit
Scallions
½ cup
Bulgur Wheat
(Contains: Wheat)
1 teaspoon
Garlic Powder
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
-
Halve bell peppers lengthwise; remove stems and seeds.
-
Place bell pepper halves, cut sides down, on a baking sheet. Drizzle each half with olive oil; rub to coat. Season with salt and pepper.
-
Roast the bell peppers on middle rack until slightly tender, 9-11 minutes. (You’ll finish them in Step 4.)
-
Meanwhile, in a small pot, combine bulgur, 1 cup water, and ½ tsp salt (1 cup water and 1 tsp salt for 4 servings).
-
Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes.
-
Keep covered off heat until ready to use.
-
While bulgur cooks, zest and quarter lemon. Finely dice tomato. Trim and slice scallions. Roughly chop mint.
-
Crumble falafel into a large bowl, keeping some small chunks for texture. Stir in feta, one packet of sour cream (two packets for 4 servings), a large drizzle of olive oil, salt, and pepper until filling is well combined.
- In a small bowl, combine lemon zest, mayonnaise, garlic powder, remaining sour cream, ½ tsp Shawarma Spice Blend, and a squeeze of lemon juice (1 tsp Shawarma Spice blend and a big squeeze of lemon juice for 4).
-
Once bell peppers are done roasting, remove from oven and set broiler to high. Flip bell pepper halves and carefully fill each with falafel filling (we used about ⅓ cup per bell pepper half). Wash out bowl.
-
Broil on top rack until lightly golden, 2-4 minutes. TIP: Watch carefully to avoid burning.
-
In bowl used for falafel filling, whisk together juice from remaining lemon wedges, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), a large drizzle of olive oil, salt, and pepper.
-
Add bulgur, tomato, scallions, and mint; stir to combine. Season with salt and pepper.
-
Divide stuffed peppers and tabbouleh salad between plates. Drizzle with creamy shawarma sauce and serve.
