Shrimp Kabsa Stuffed Bell Peppers

Name: Shrimp Kabsa Stuffed Bell Peppers
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 6 Servings
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

Recipe servings:

6 Servings

Peeled & cleaned shrimps

500 g

Green bell pepper, chopped

900 g

Vegetable Oil

2 tbsp

Onions, finely chopped

200 g

Tomato Paste

1 tbsp

Tomatoes, diced

200 g

MAGGI® Chicken Bouillon

20 g

Water

500 g

Green bell pepper, chopped

100 g

ground cumin

1 tsp

Cinnamon stick

5 g

cardamom pods

2 tsp

Basmati rice

2 cups

Ground Black Pepper

1 g

Utensils and appliances

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 tops in a large oven proof pan and set aside.

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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 or until the shrimp is turning pink.

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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 baking.

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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

Nutritional facts per serving

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Ingredients

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Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Shrimp Kabsa Stuffed Bell Peppers

Nutritional facts per serving

Want to know more about MyMenu IQ™?

MyMenu IQ™

MyMenu IQ™

Check your new plan

Ingredients

Utensils and appliances

Nutritional Information

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

Recipe steps

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