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عربي الطبق الرئيسي

Shrimp Kabsa Stuffed Bell Peppers

0
60 Min
Easy

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: here

500 g
Peeled & cleaned shrimps
900 g
green chili pepper
2 tbsp
Vegetable oil, palm kernel
200 g
Onion, finely chopped
1 tbsp
Tomato Paste
200 g
Tomatoes, red, ripe, raw, year round average
20 g
MAGGI® Chicken Bouillon
500 g
Water
100 g
bell pepper, cut into 2 cm squares
1 tsp
ground cumin
5 g
Spices, cinnamon, ground
2 tsp
cardamom pods
300 g
basmati rice
1 g
Salt, table
1 g
Ground Black Pepper

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Nutrition Value

Fats
6.64 g
Protein
22.61 g
Carbohydrates
54.13 g
Energy
351.72 kcal
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
0 Min
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.
Step 2
0 Min
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.
Step 3
0 Min
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.
Step 4
0 Min
Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 mins.
Step 5
0 Min
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.
Step 6
0 Min
Cover with tin foil and bake in a 175°C oven for 30 mins.
Step 7
0 Min
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.
Step 8
0 Min
Serve it hot.
Shrimp Kabsa Stuffed Bell Peppers

Step 1 of 8

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.

Shrimp Kabsa Stuffed Bell Peppers

Step 2 of 8

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.

Shrimp Kabsa Stuffed Bell Peppers

Step 3 of 8

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.

Shrimp Kabsa Stuffed Bell Peppers

Step 4 of 8

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

Shrimp Kabsa Stuffed Bell Peppers

Step 5 of 8

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.

Shrimp Kabsa Stuffed Bell Peppers

Step 6 of 8

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

Shrimp Kabsa Stuffed Bell Peppers

Step 7 of 8

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.

Shrimp Kabsa Stuffed Bell Peppers

Step 8 of 8

Serve it hot.

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