These aren't your traditional stuffed peppers; they're exotic with a hint of Middle Eastern flavor.
| 8 | medium size green or red bell peppers | |
| 2 | clove | of garlic (minced) |
| Pepper to taste | ||
| 3⁄4 | tsp | ground cinnamon |
| 2 | tbsp | chopped fresh mint |
| 2 | tbsp | lemon juice |
| 1 | c | pearled barley |
| 1⁄2 | c | chopped onions |
| 1 | c | ground turkey |
| 1⁄2 | c | raisins |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
Cook barley in 6 - 8 cups boiling water for 30 minutes; it should be tender but still have some bite to it. Drain and reserve for later. Cut the tops of the peppers measuring a 1/2 inch down from the bottom of the stem. Discard stem but chop up any scrap pepper and reserve for later. Clean peppers of seeds and ribs. Spray a large skillet with cooking spray; add onions, garlic, and reserved chopped peppers. Cook until tender. Add ground turkey, sauté until cooked through. Add cooked barley, raisins, mint, cinnamon, and lemon juice. Combine and cook for a minute or so until spices are aromatic and remove from heat. Fold in yogurt and season to taste with pepper.
Heat the oven to 350°. Scoop the barley mixture into the hollowed-out peppers. Fit the peppers into a baking pan standing up so that the peppers touch and help support each other. Add an inch of water to the pan. Cover and bake for 45 minutes to 1 hour or until tender. Makes 8 stuffed peppers.