Stuffed Bell Peppers

Stuffed Peppers


Yield: 10 servings

Prep Time: 15 minutes

Cook Time: 90 minutes


10 Baloian Farms Green, Red or Yellow Bell Peppers (also great with Bellafina Baby Bells and Sweet Mini Peppers)

1 Lb Lean ground beef

1/2 Lb Ground lamb (If you do not like lamb, use all beef instead)

1 Cup uncooked white rice

1 Medium onion, finely chopped

2 Stalks celery, finely chopped

1 Can diced tomato

2 Lemons

1/2 Cup parsley, chopped



Garlic salt

1/2 Cup tomato sauce

1/2 Cup plain yogurt

This recipe comes straight from the secret family recipe collection of Grandma Barbara Baloian.


Cut off the top of bell peppers, remove seeds, and salt and pepper the inside of each one. Set aside.

Mix ground meats, white rice, onion, celery, basil, diced tomatoes, yogurt, parsley, juice of 1 lemon and add salt, pepper and garlic salt to your taste. Mix well.

Fill each bell pepper with meat mixture and place in large deep casserole.

Mix 1/2 cup tomato sauce and 1 cup water with the juice of 1 more lemon and pour over bell peppers.

Cover casserole and bake at moderate heat, 350 degrees. Bake approximately 1½ hours or until rice is completely done. Grandma always said, when the rice was done the meat was done.