Loaded Plant Shawarma Peppers

2
Persons
30
Minutes

Ingredients

  • 2 red peppers, halved (1 pepper per serving)
  • 175 Vivera Shawarma Kebab
  • 2 cloves garlic, crushed
  • 1 tin chickpeas, drained
  • 150g cherry tomatoes, quartered
  • Handful of coriander, chopped
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • 100g vegan feta (optional)
  • 250g pilau rice to serve (125g per serving)
  • Salt and pepper to season
  • 1 tsp rape-seed oil
  • 30g vegan feta cheese (optional)

Yoghurt and mint sauce (optional):

  • 150g dairy free yoghurt
  • Small handful of mint
  • Squeeze of lemon juice
  • Salt and pepper to season
Preparation
  1. Preheat oven to 180°C fan. 
  2. Drizzle halved peppers with rape-seed oil, and roast on an oven tray for 15 minutes, until slightly soft. 
  3. Meanwhile, heat rape-seed oil in a frying pan then add the garlic and tomatoes. Cook for 2 minutes, stirring constantly. Add Vivera Shawarma, chickpeas, spices and half of the chopped coriander. Stir and cook until hot through (5 minutes).
  4. Remove peppers from the oven, fill with the shawarma mix and return to oven for approx. 10 minutes.
  5. Mix ingredients for yoghurt dip and leave to one side.
  6. Serve the peppers on pilau rice, garnish with remaining coriander and optional feta. Add yoghurt dip and enjoy!

Enjoy your meal!

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