Shrimp Kabsa Stuffed Bell Peppers

Name: Shrimp Kabsa Stuffed Bell Peppers
Prep time: 5 s
Cook time: 60 s
Total time: 60 s
Yield: 6
Cuisine: Arab
Ingredients: 500 grams Peeled & cleaned shrimps; 900 grams green chili pepper; 2 tablespoons Vegetable oil palm kernel; 200 grams Onion finely chopped; 1 tablespoon Tomato Paste; 200 grams Tomatoes; 20 grams MAGGI® Chicken Bouillon; 500 grams Water; 100 grams Colored bell peppers; 1 teaspoon ground cumin; 5 grams Cinnamon; 2 teaspoons cardamom pods; 2 cups Basmati rice; 1 gram Ground Black Pepper

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Easy

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60 Min

Midweek days deserve something special. This Shrimp Kabsa Stuffed Bell Peppers is a budget saver. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.

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Ingredients

6 Servings

Peeled & cleaned shrimps

500 g

green chili pepper

900 g

Vegetable Oil

2 tbsp

Onions, finely chopped

200 g

Tomato Paste

1 tbsp

Tomato, diced

200 g

MAGGI® Chicken Bouillon

20 g

Water

500 g

green chili pepper

100 g

ground cumin

1 tsp

Ground cinnamon

5 g

Ground cardamom

2 tsp

Basmati rice

2 cups

Ground Black Pepper

1 g

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Nutritional Information

Carbohydrates

26.7 g

Energy

236.94 kcal

Fats

6.46 g

Protein

20.48 g

Recipe steps

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Prepare bell peppers by cutting open the top and removing the seeds and membrane from inside. Discard the seeds and membrane, stand the bell peppers and their top

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In a medium size pot, heat vegetable oil and cook onions over medium heat for 5-6 mins until translucent. Add tomato paste and saute for another minute.

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Add tomatoes, MAGGI® Chicken Bouillon, water, chilli pepper, cumin powder, cardamom powder, cinnamon stick and shrimps and cook constantly stirring for 3-4 mins o

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Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 mins.

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Divide the moist rice mixture equally and stuff 3/4 of each bell pepper. Remember do not press down or over fill the bell pepper as the rice will expand while bak

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Cover with tin foil and bake in a 175°C oven for 30 mins.

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Remove the tin foil and increase the temperature to 190°C and cook for an additional 10 mins to grill the outside of the peppers.

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Serve it hot.

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Shrimp Kabsa Stuffed Bell Peppers

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Shrimp Kabsa Stuffed Bell Peppers

Nutritional facts per serving

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