Moroccan-Style Spiced Stuffed Peppers

Moroccan-Style Spiced Stuffed Peppers

Serves 4

  • 4 red bell peppers, tops removed, 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
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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.

Nutritional Info: 
Per Serving:270 calories (130 from fat), 15g total fat, 6g saturated fat, 40mg cholesterol, 510mg sodium, 21g carbohydrate (4g dietary fiber, 5g sugar), 13g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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