Moroccan Spiced Lamb Stuffed Bell Peppers |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I found this recipe online but I haven't tried it. It sounds delicious. Let me know how it turns out. Ingredients:
5 large red bell peppers or 5 large 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. Cut the tops of the peppers, remove the core & seeds.
2. Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
3. Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
4. Brown lamb and garlic in a large skillet over medium heat.
5. Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth.
6. Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan.
7. Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.
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