1. Cut the tops of the peppers, remove the core & seeds. 2. Place the peppers in a large saucepan with salted water. (The water should cover the peppers.). 3. Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels. 4. Brown lamb and garlic in a large skillet over medium heat. 5. Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth. 6. Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan. 7. Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
