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1
Preheat the oven to 350 degrees.
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2
In a 2- or 3-quart saucepan, heat the olive oil and saute the onion and ground turkey over medium heat for about 10 minutes. Add the barley and saute, stirring often, for a few minutes. Add the water, bring to a boil, reduce the heat, and simmer for 45 minutes or until all the water is absorbed.
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3
Bring a large pot of water to a boil. Meanwhile, cut off the tops of the peppers with care - they will be used later. Gently remove the cores and seeds to create an empty cavity. Blanch the peppers in the boiling water for 5 minutes. Remove from the water and place upside down on paper towels to drain.
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4
Roast the sunflower seeds on a baking sheet in the preheated oven for about 5 minutes, shaking the pan often. Remove and set aside, leaving the oven on for the peppers.
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5
When the barley is done, toss it with the sunflower seeds, cheese, herbs, lemon juice, wine, cinnamon, salt, and pepper in a large bowl. Mix well and adjust the seasonings to taste. Stuff the peppers with the mixture, put the tops back on, and place the peppers in a baking dish just large enough to hold them upright. Bake for 25 to 30 minutes, or until the barley mixture is heated through. Serve immediately.
