Loaded Plant Shawarma Peppers
By Vivera
Published on 16 September 2024
Who says kebabs are a weekend thing? This quick and easy meal is perfect for any night of the week. Roasted peppers are loaded with shawarma filling and topped with a minty, feta and yoghurt dip.Time and servings
35 minsTotal time
2Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 2 red peppers, halved
- 2 tsp rapeseed oil
- 2 garlic cloves, crushed
- 150g cherry tomatoes, quartered
- 175 g Vivera Shawarma Kebab
- 400g chickpeas, drained
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp smoked paprika
- 1 handful of coriander, chopped
- 150g dairy-free yoghurt
- 1 small handful of mint
- 1 squeeze lemon juice
- 250g pouch microwavable pilau rice
- 130g vegan feta cheese (optional)
Method
Step 1
Heat oven to 200°C/ 180°C fan/ gas 6. Put the peppers on a tray and drizzle with 1 tsp oil, roast for 15 mins or until just softening.Step 2
Meanwhile, heat the remaining oil in a large frying pan over a medium heat. Add the garlic and tomatoes and cook for 2 mins, stirring constantly.Step 3
Tip in the shawarma pieces, chickpeas, spices and half the chopped coriander. Stir well and cook for 5 mins, until hot through.Step 4
Remove the peppers from the oven and divide the shawarma chickpea mix between them. Return to the oven for 10 mins more.Step 5
Meanwhile, mix the yoghurt, mint and lemon juice with some seasoning and set aside.Step 6
Heat the rice to packet instructions then divide between 2 plates. Top with 2 pepper halves, remaining coriander and feta (if using). Serve with the dip on the side.