Mexican-Greek Stuffed Green Peppers

Ingredients

• 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

Directions

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.