Moroccan-Style Spiced Stuffed Peppers
4

Serves 4

View user submitted photos
    Ingredients: 
    • 4 red bell peppers, tops removed, cored and seeded
    • 1/2 pound ground lamb
    • 3 cloves garlic, minced
    • 2 tablespoons lemon juice
    • 1/4 cup finely chopped 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
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    In a large saucepan, cover peppers with boiling salted water. Cover and simmer on low 5 minutes. 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 15-20 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 carbohydrate (4g dietary fiber, 5g sugar), 13g protein
    Special Diets: 

    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. See our Terms of Service.

    Recipe Discussion