Moroccan Spiced Lamb Stuffed Bell Peppers

• large red bell peppers or 5 large green bell peppers↗5
• cups short grain brown rice, cooked↗1 1⁄2 cups
• lb ground lamb1 lb
• teaspoon salt↗1⁄2 teaspoon
• garlic cloves, minced↗3
• tablespoons lemon juice↗2 tablespoons
• cup of fresh mint, finely chopped1⁄4 cup
• teaspoon ground cinnamon↗1 teaspoon
• teaspoon ground cumin↗1 teaspoon
• teaspoon cayenne pepper↗1⁄4 teaspoon
• cups chicken broth↗2 cups

Step-by-step instructions

1. 1

   Cut the tops of the peppers, remove the core & seeds.

2. 2

   Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).

3. 3

   Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.

4. 4

   Brown lamb and garlic in a large skillet over medium heat.

5. 5

   Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.

6. 6

   Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.

7. 7

   Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.