![Shrimp stuffed bell peppers Shrimp stuffed bell peppers](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/083E9AB5-680C-4C71-A0F7-B89BA56ECB49/Derivates/2f3596a9-c96c-47ba-9d39-8131a72491c1.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 10 sprigs fresh coriander, roughly chopped
-
250
g Egyptian rice
or 250 g short-grain rice - 1000 g water
- 10 - 12 peppers, mixed, medium-sized
- 200 g onions, cut into quarters
- 3 garlic cloves
- 40 g olive oil
- 1 tsp ground cumin
- 1 tsp Arabian spice mix
- 1 tsp ground cinnamon
- 1 tbsp tomato purée (concentrated)
- 300 g ripe tomatoes, cut into quarters
- 1 tsp sugar
- 2 small green chillies
-
2
tsp vegetable stock paste, homemade
or 2 vegetable stock cubes (each for 0.5 l) - 1 tsp salt
- 1 pinch freshly ground black pepper
- 400 g raw shrimps, peeled, deveined
- 30 g lemon juice
- Nutrition
- per 1 portion
- Calories
- 2079 kJ / 346 kcal
- Protein
- 16.5 g
- Carbohydrates
- 51.5 g
- Fat
- 8.2 g
Alternative recipes
Show allLemon Garlic Salmon
2h 20 min
Prawn Curry
30 min
Sea Bass with Lemon & Herb Couscous
35min
Chilli crab with coconut rice and sambal (Mark LaBrooy)
1h 30min
Fish pie
1hod. 15min
Korean-style Glazed Cod with Rice and Steamed Broccoli
30 min
Risoni with salmon and spinach
25min
Spicy Shrimp and Quinoa Bowl
30 min
Orzo with Salmon and Spinach
40min
Keralan Fish Curry
30 min
Pineapple Teriyaki Salmon
30 min
Almond Crusted Salmon with Asparagus Pappardelle
35min