Shrimp Kabsa Stuffed Bell Peppers Recipe | MAGGI® Arabia

Shrimp Kabsa Stuffed Bell Peppers

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.


  • 500 g shrimps peeled, raw, de-shelled and de-veined
  • 6 large green bell pepper or 900 g
  • 2 tablespoons vegetable oil
  • 1 large finely chopped onion or 200 g
  • 1 tablespoon tomato paste
  • 2 medium tomatoes or 200 g peeled and chopped
  • 2 cubes MAGGI® Chicken Bouillon or 20 g
  • 2 cups hot water or 500 ml
  • 2 small green chilli pepper chopped
  • 1 teaspoon ground cumin
  • 1 cinnamon stick
  • 2 teaspoons ground cardamom
  • 1½ cups basmati rice or 300 g
  • A pinch of salt
  • A pinch of ground black pepper

How to Prepare

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

Nutritional Info

Energy: 377.00 Kcal
Protein: 23.00 g
Carbohydrate: 55.00 g
Fats: 7.50 g

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