Moroccan Spiced Stuffed Peppers

Ingredients

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

Directions

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.