In large mixing bowl, combine first 12 ingredients and mix thoroughly with hands.
Stuff mixture into peppers and place into a large, wide-bottomed pot.
Add broth until the peppers are about half covered (may only take 2 cups).
Bring to a boil, reduce heat to simmer, cover and cook for 45 minutes.
Can be eaten right away or left to cool and then reheated (as the Turks would do it).
Serve with some of the flavored broth and a dollop of plain yogurt.