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