Mexican-Greek Stuffed Green Peppers

Mexican-Greek Stuffed Green Peppers


"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."
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1 h 30 m servings 515 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 26.4 g
  • 53%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1308 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


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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 th...

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