Mexican-Greek Stuffed Green Peppers

• 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(R)), 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

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.

ground beef, water, taco seasoning, white rice, tomato soup, tomato, mushrooms, red onion, feta cheese, green onions, green bell peppers, kalamata olives

Taken from www.allrecipes.com/recipe/235749/mexican-greek-stuffed-green-peppers/ (may not work)