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Moroccan Spiced Lamb Stuffed Bell

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Ingredients

Adjust Servings:
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

Nutritional information

537.3
Calories
217 g
Calories From Fat
24.1 g
Total Fat
9.8 g
Saturated Fat
66.3 mg
Cholesterol
597.8 mg
Sodium
55.2 g
Carbs
6.1 g
Dietary Fiber
7.8 g
Sugars
23.4 g
Protein
422g
Serving Size

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Moroccan Spiced Lamb Stuffed Bell

Features:
    Cuisine:

    Just made this for dinner. Delicious, and easy. Will definitely have again. Combination of spices enhanced the dish, but no one spice overtook the others.

    • 60 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Moroccan Spiced Lamb Stuffed Bell Peppers, I found this recipe online but I haven’t tried it It sounds delicious Let me know how it turns out , Just made this for dinner Delicious, and easy Will definitely have again Combination of spices enhanced the dish, but no one spice overtook the others , I find that the recipe is a little bland I increased the salt, cinnamon and cumin to double the quantity specified I increased and cayenne to a whole teaspoonful I didn’t like the texture of the peppers as suggested in the recipe and much preferred them baked in a fan oven at 180 degrees Celsius without blanching This leaves them with some nice texture I shall, the next time, try adding something extra such as pine nuts; perhaps freshly ground cumin seeds instead of ground cumin – much better pungency and flavour The butchers don’t have ground lamb in the UK so use a small joint and put it through a coarse mincer The quantities of rice and mint are after cooking and chopping respectively The first time I measured the rice before cooking and had far too much


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    Steps

    1
    Done

    Cut the Tops of the Peppers, Remove the Core & Seeds.

    2
    Done

    Place the Peppers in a Large Saucepan With Salted Water. (the Water Should Cover the Peppers.).

    3
    Done

    Bring the Water to a Boil, Then Cover and Simmer on Low 5 Minutes. Drain Peppers Upside Down on Paper Towels.

    4
    Done

    Brown Lamb and Garlic in a Large Skillet Over Medium Heat.

    5
    Done

    Remove from Heat; Stir in Lemon Juice, Mint, Spices, Cooked Rice and 3/4 Cup of the Broth.

    6
    Done

    Stuff Peppers With Mixture. Stand Stuffed Peppers in Remaining Broth in a Large Saucepan.

    7
    Done

    Bring to a Boil Then Reduce Heat to Low. Cover and Simmer 15-20 Minutes Until Peppers Are Just Tender.

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