Mexican-Greek Stuffed Green Peppers
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Description
This stuffed pepper recipe gives a wonderful blend of flavors. When you're eating it, you'll be wondering if it's Mexican or Greek.
Ingredients
- 1 pound ground beef
- ⅔ cup water
- 1 (1 ounce) package taco seasoning
- 2 cups hot cooked instant white rice (such as Uncle Ben's®), or as needed
- 1 (10.75 ounce) can condensed tomato soup
- 1 tomato, chopped
- 1 cup finely chopped mushrooms
- ¼ cup chopped red onion
- ¼ cup crumbled feta cheese
- ¼ cup chopped green onions
- 4 green bell peppers, tops and seeds removed
- 2 tablespoons kalamata olives, or to taste
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C).
- 2. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to ground beef; cook and stir until until water evaporates, about 5 minutes.
- 3. Mix ground beef mixture, rice, tomato soup, tomato, mushrooms, red onion, feta cheese, and green onions together in a bowl; spoon into green bell peppers. Arrange stuffed peppers in a baking dish.
- 4. Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.
Nutrition Facts
serving: 4 stuffed peppers
calories: 515.1 kcal
carbohydrates: 46.1 g
protein: 26.4 g
saturated fat: 9.8 g
cholesterol: 83.7 mg
sodium: 1308 mg
fiber: 3.9 g
sugar: 12 g