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.
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.
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.
Add in the rice and stir gently. Bring to a boil and cook covered over low heat for 15 mins.
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.
Cover with tin foil and bake in a 175°C oven for 30 mins.
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.
Serve it hot.