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اكواب الشاورما

Shrimp Kabsa Stuffed Bell Peppers

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60 Min

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Ingredients

6 Servings

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Peeled & cleaned shrimps
500  g
482339
Green bell pepper, chopped
900  g
Vegetable Oil
2  tbsp
Onions, finely chopped
200  g
Tomato Paste
1  tbsp
Tomato, diced
200  g
MAGGI® Chicken Bouillon
20  g
Hot Water
500  g
482339
Green bell pepper, chopped
100  g
489103
ground cumin
1  tsp
484817
Cinnamon stick
5  g
cardamom pods
2  tsp
Rice
2  cups
Ground Black Pepper
1  g
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
26.7 g
Energy
236.94 kcal
Fats
6.46 g
Protein
20.48 g
Nutrition Table Footer

Recipe steps

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Step 1

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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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