Stuffed peppers by Kashia Cave

(WTNH) - Kashia Cave is back in the kitchen with a recipe for stuffed peppers.

Baked Stuffed Peppers
Ingredients
4 large bell peppers (used assorted colors)
1 pound of lean ground  turkey (93/7)
1 medium onion, chopped
4 garlic cloves, chopped
1 cup cooked barley (Substitute brown rice, millet or couscous)
1/2 cup mozzarella cheese
1/2 cup salsa
1 cup fresh diced tomatoes
1/2 cup chopped green onion
2 tablespoon fresh herb mix (sage, rosemary, oregano and thyme)
1 cup low sodium organic chicken stock
Salt and pepper to taste

Directions
Preheat oven to 350 degrees F.
Wash and cut the top of the peppers, and hold. Remove the seeds and ribs inside the peppers.
In hot skillet, sauté the turkey onion, garlic, and dice top of peppers add together and cook for 2-3 minutes. Add the barley, cheese, salsa, tomatoes, green onions, fresh herbs, salt and pepper cook for 2 minutes. Mix well and stuff the mixture into the peppers. Pour the chicken stock into a shallow baking dish. Place the stuffed peppers in the dish, cover with foil and bake for 20 to 30 minutes. Remove the foil and spoon the juice from bottom of the casserole over the top of the peppers. Bake for an additional 5 minutes. Serve immediately.