Shrimp Kabsa Stuffed Bell Peppers
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Shrimp Kabsa Stuffed Bell Peppers
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23 6.4g / 23%
44 26.6g / 44%
33 20.4g / 33%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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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:

ingredient_quantity
recipe ingredient
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
20  g
MAGGI® Chicken Bouillon
500  g
Water
100  g
Colored bell peppers
1  tsp
ground cumin
5  g
Cinnamon
2  tsp
cardamom pods
2  cups
Basmati rice
1  g
Ground Black Pepper
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Nutrition Value

Carbohydrates
26.7 g
Energy
236.94 kcal
Fats
6.46 g
Protein
20.48 g
Information per serving

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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