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Ingredients1 h 30 m servings 515 cals
Original recipe yields 4 servings (4 stuffed peppers)
- 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.
Per Serving: 515 calories; 24.8 g fat; 46.1 g carbohydrates; 26.4 g protein; 84 mg cholesterol; 1308 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was delicious! I used 3 peppers (6 halves) and they were overflowing with filling. Otherwise I followed the recipe minus the olives. I plan on making these again.