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Moroccan-Style Spiced Stuffed Peppers

Serves 4
Time 35 min
These striking stuffed peppers are stuffed with fragrant lamb and fresh mint.
Special Diets:
Ingredients
  • 4 red bell peppers, tops removed, cored and seeded
  • 1/2 pound ground lamb
  • 3 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1/4 cup finely chopped fresh 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
Method

Bring a large saucepan of water to a boil. 

Add peppers and simmer until softened, about 5 minutes. 

Remove peppers with a slotted spoon, then 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 to 20 minutes until peppers are just tender.

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.
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  • 4 red bell peppers, tops removed, cored and seeded
  • 1/2 pound ground lamb
  • 3 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1/4 cup finely chopped fresh 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