Moroccan Spiced Lamb Stuffed Bell Peppers - cooking recipe

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 of fresh mint, finely chopped
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 cups chicken broth

Preparation

Cut the tops of the peppers, remove the core & seeds.
Place the peppers in a large saucepan with salted water. (The water should cover the peppers.).
Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels.
Brown lamb and garlic in a large skillet over medium heat.
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 a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.