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