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.

• Ready In: 40 mins
• Serves: 5

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

Directions

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.