Best Mexican Stuffed Green Peppers Recipes

MEXICAN-GREEK STUFFED GREEN PEPPERS

Mexican-Greek Stuffed Green Peppers image

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.

Provided by crystal419

Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes

Time 1h30m

Yield 4

Number Of Ingredients 12

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

Steps:

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 515.1 calories, Carbohydrate 46.1 g, Cholesterol 83.7 mg, Fat 24.8 g, Fiber 3.9 g, Protein 26.4 g, SaturatedFat 9.8 g, Sodium 1308 mg, Sugar 12 g

MEXICAN STUFFED GREEN PEPPERS

Mexican Stuffed Green Peppers image

No, we didn't stuff them with Mexicans, but you'll be pleased to know that this is a healthy carb recipe. No rice here! This recipe was created to use up extra taco meat, and it turned out amazing. Super easy, and my husband immediately asked me to add it to our 'favorite' list.

Provided by Izzy The Terrible

Categories One Dish Meal

Time 45m

Yield 8 pepper halves, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb taco meat
1 (10 ounce) can rotel, drained
1 (15 ounce) can black beans, drained
1/2 cup chopped onion
1 cup shredded cheddar cheese, divided
4 green peppers, seeds and ribs removed, halved

Steps:

Preheat oven to 400 degrees.
Set aside about 1/4 to 1/2 of the cheddar (Velveeta works well to mix in, as well).
Mix taco meat, rotel, black beans, onion and cheddar.
Stuff peppers with mixture.
Top with remaining cheese.
Bake, uncovered, for about 30-40 minutes.
Serve, topped with sour cream, if desired.

Nutrition Facts : Calories 257.6, Fat 10.1, SaturatedFat 6.2, Cholesterol 29.7, Sodium 464.8, Carbohydrate 28.5, Fiber 9, Sugar 3.9, Protein 15.6

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