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Kabsa Cave of Wonders

Inspired by Aladdin, I've created a middle eastern Kabsa made with prawns and pine nuts hidden within colourful bell peppers to match the Genie personality.
4 from 1 vote
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Course Main Course
Cuisine Arabian
Servings 2 people
Calories 377 kcal


  • Ovenproof Dish
  • Saucepan
  • Aluminium foil


  • 150 g Cooked Prawns chopped
  • 6 Bell Peppers
  • 2 tbsp Vegetable Oil
  • 1 Onion finely chopped
  • 1 tbsp Tomato Purée
  • 400 g Chopped Tomatoes
  • 200 ml Chicken Stock
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 2 tsp Ground Cardamom
  • 200 g Basmati Rice
  • Salt
  • Pepper


  • Preheat the oven to 180ºC. Prepare the bell peppers by slicing the top off the tops and removing the seeds and membrane from inside. Stand the bell peppers and their tops in an ovenproof dish and set aside.
  • In a saucepan heat the vegetable oil and cook onions for 5 minutes until translucent. Add the tomato puree and saute for another minute. Add the chopped tomatoes, Chicken stock, cumin, cardamom, cinnamon and prawns and stir constantly for 5 minutes. Add the rice and stir gently. Bring to a boil and cook for 15 minutes over a low heat.
  • Divide the rice mixture between each of the bell peppers, only filling to 3/4 full as the rice will expand when baking. Add the lids to your bell peppers. Cover with tin foil and bake in the oven for 30 minutes.
  • Remove the tin foil and increase the oven temperature to 200ºC and cook for an additional 10 minutes to grill the outside of the peppers. Serve.
Keyword Aladdin, Disney