Cut the tops of the bell peppers, seed and wash well

Cook rice as instructed on the package.

Meanwhile heat a large skillet and roast the peppers lightly, on high heat, about 1 minute on each side.

Then place peppers in a microwave dish, bottoms up.

Add ½" water to the dish and cover with a lid. Microwave on high until the peppers are just a little tender but still hold their shape, 3-5 minutes.

Drain the water and turn the peppers right side up, keeping them in the dish.

Meanwhile, cook turkey with garlic in olive oil, in a large nonstick skillet over medium-high heat, breaking up the meat with a bamboo spatula, until no longer raw, about 4 minutes.

Add raisins, caraway and cinnamon and cook for an additional minute.

Stir in the cooked rice and cook for 1 more minute.

Remove from the heat and add ½ cup vegetable juice, mint, orange zest, salt and pepper.

Using a spoon, fill the peppers with the turkey mixture.

Pour the rest of the vegetable juice into the microwave dish and cover.

Microwave on high about 4 minutes.

Serve the peppers with or without the sauce and/or low fat yogurt.