Cut bell peppers in half lengthwise, remove seeds and membrane. Drizzle peppers with a bit of olive oil and season with sea salt. Rub the peppers both inside and out with the olive oil and salt to coat them. Arrange the peppers flesh side down in a baking dish or large sheet pan and pre-bake for 15 minutes.
In a large skillet over medium high heat saute the garlic and onion in olive oil for 2 minutes.
Add the ground beef to the skillet and break up with a wooden spoon. Cook until browned.
Drain off any excess fat/liquid from the pan. Stir in the shawarma spice and salt, stir until well coated. Add water and scrape up any browned bits in the pan.
Add rice and tomatoes and cook stirring for 2-3 more minutes.
Remove the bell peppers from the oven and flip over.
Fill the peppers with the beef mixture and place in the oven for 15-20 minutes or until the peppers are soft. You can test the peppers by inserting a knife into the flesh, if it goes in easily the peppers are done.
Make the tahini drizzle by combining the tahini, water, and lemon juice.
Top the peppers with tahini drizzle and chopped parsley.
A serving is two halves of stuffed pepper
You can freeze the peppers, but do so without the tahini drizzle
The peppers will keep in the fridge for up to 5 days
The rice portion is an estimate, you can use a little less or a little more.