This dish for stuffed peppers offers a delicious fusion of flavors. You’ll be unsure of whether it is Mexican or Greek as you consume it.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 stuffed peppers |
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
Instructions
- 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.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 26 g |
| Saturated Fat | 10 g |
| Sodium | 1308 mg |
| Sugars | 12 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor! I didn’t have tomato soup so I substituted tomato sauce. I added cilantro. Topped with cheddar at the end and let it melt in the oven for a few minutes.
This was delicious! I have used 3 – 4 peppers I substituted tomato sauce for the tomato soup. I used a 28 oz. can of tomato sauce and mixed some in with the meat mixture and poured the rest on top. I used 1 “Boil in a Bag’ white rice. I plan on making these again.
Delicious! This pepper has a great flavor with the added feta cheese. I made two different types of peppers for dinner. This recipe and ‘Yummy Stuffed Peppers’ from AR. My DH really liked this one. I cut the recipe back to one pepper and cut it in half rather than stuffing it. Since we do not eat olives, I served it with extra feta cheese. Also served ‘Feta Mashed Potatoes’ from AR and sliced cucumbers. A good, different recipe for peppers with a twist. I would make it again.