Bell Peppers Stuffed With Barley
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|
|2||tbsp||chopped fresh mint|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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