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Ingredients 15 items

  • 500 g Shrimp, peeled, raw
  • 6 large green bell pepper
  • 2 tablespoons Vegetable oil
  • 1 large Onion
  • 1 tablespoon Tomato paste
  • 2 medium Tomatoes
  • 2 cubes MAGGI Chicken Stock
  • 2 cups Water
  • 2 small chili pepper, green
  • 1 teaspoon ground cumin
  • 1 Cinnamon stick
  • 2 teaspoons ground cardamom
  • 1.5 cups Basmati rice
  • 1 pinch Salt
  • 1 pinch ground black pepper

How to prepare

  1. Prepare Bell Peppers by cutting open the top and removing seeds and membrane from inside. Discard seeds and membrane, stand peppers and 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 minutes until translucent. Add Tomato Paste and sauté for another minute.
  3. Add Tomatoes, MAGGI Chicken Stock, Water, Chili Pepper, Cumin powder, Cardamom powder, Cinnamon stick and Shrimp and Cardamom powder and cook with constant stirring for 3-4 minutes or until the shrimp is turning pink.
  4. Add rice, and stir gently. Bring to a boil and cook covered over low heat for 15 minutes or until the rice is somehow cooked with some liquid in the bottom of pot.
  5. Divide moist rice mixture equally and stuff (3/4 full) the inside each Bell Pepper, do not press down and/or over fill as the rice will expand while baking.
  6. Cover with tin foil and bake in a 175c oven for 30 minutes.
  7. Remove tin foil and increase temperature to 190c and cook for an additional 10 minutes to grill the outside of the peppers.
  8. Serve hot.

Nutritional informations

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