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Bring a large saucepan of water to a boil.
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.