Cut the tops off the peppers, remove seeds and fiber.
Brown the lamb and onion in the oil.
Mix in rice and the seasonings.
Fill the peppers with this mixture.
Put pepper tops in the bottom of crock pot and place the peppers on top.
Pour in the broth.
Cover and cook on low for 6 hours.
Remove peppers.
Mix in cornstarch, tomato paste, lemon juice and sour cream with the broth remaining in the crockpot.
Return peppers to cooker cover and cook on high for 30 minutes.
Serve the sauce with the peppers.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2214.15 Kcal (9270 kJ)
Calories from fat	1305.88 Kcal
		% Daily Value*
Total Fat	145.1g	223%
Cholesterol	371.31mg	124%
Sodium	2211.31mg	92%
Potassium	3575.9mg	76%
Total Carbs	122.82g	41%
Sugars	27.08g	108%
Dietary Fiber	23.68g	95%
Protein	106.69g	213%
Vitamin C	592.6mg	988%
Iron	13.5mg	75%
Calcium	378.3mg	38%

Amount Per 100 g
Calories	112.38 Kcal (471 kJ)
Calories from fat	66.28 Kcal
		% Daily Value*
Total Fat	7.36g	223%
Cholesterol	18.85mg	124%
Sodium	112.23mg	92%
Potassium	181.49mg	76%
Total Carbs	6.23g	41%
Sugars	1.37g	108%
Dietary Fiber	1.2g	95%
Protein	5.41g	213%
Vitamin C	30.1mg	988%
Iron	0.7mg	75%
Calcium	19.2mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

55.6

Points
59

PointsPlus

Good Points

saturated fat free,
low sodium,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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