Ingredients
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1 1/2 cups short grain brown rice, cooked
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1 lb ground lamb
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1/2 teaspoon salt
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3 garlic cloves, minced
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2 tablespoons lemon juice
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1/4 cup of fresh mint, finely chopped
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1 teaspoon ground cinnamon
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1 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
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2 cups chicken broth
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5 large red bell peppers or 5 large green bell peppers
Instructions
- Cut the tops of the peppers, remove the core & seeds.
- Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
- Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
- Brown lamb and garlic in a large skillet over medium heat.
- Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
- Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
- Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.