Ingredients:
2 red bell peppers, cut down the center, cored and seeded
1/2 pound ground lamb
3 cloves garlic, minced
2 tablespoons lemon juice
1/4 cup finely chopped mint
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup cooked short grain brown rice
2 cups chicken broth, divided
Directions:
In a large saucepan, cover peppers with boiling salted water. Cover and simmer on low 5 minutes. Drain peppers upside down on towels. In a large skillet over medium heat, brown lamb and garlic, breaking up lamb. 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 boil. Reduce heat to low. Cover; simmer 15-20 minutes until peppers are just tender.
2 red bell peppers, cut down the center, cored and seeded
1/2 pound ground lamb
3 cloves garlic, minced
2 tablespoons lemon juice
1/4 cup finely chopped mint
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup cooked short grain brown rice
2 cups chicken broth, divided
Directions:
In a large saucepan, cover peppers with boiling salted water. Cover and simmer on low 5 minutes. Drain peppers upside down on towels. In a large skillet over medium heat, brown lamb and garlic, breaking up lamb. 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 boil. Reduce heat to low. Cover; simmer 15-20 minutes until peppers are just tender.
