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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.