Shrimp Kabsa Stuffed Bell Peppers

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.