- 1 pound ground beef
- 2/3 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
- 1/4 cup chopped red onion
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped green onions
- 4 green bell peppers, tops and seeds removed
- 2 tablespoons kalamata olives, or to taste
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Bake in the preheated oven until peppers are softened and filling is cooked through, about 1 hour. Serve with kalamata olives on the side.
05/19/2018
recipepes.com
Mexican-Greek Stuffed Green Peppers, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
