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.

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.