THE RECIPE JOURNAL · Main Course
Green Peppers with a Mexican and Greek Filling
This colorful dish combines the bold flavors of Mexican spices with the fresh, tangy notes of Greek ingredients for a delicious twist on stuffed peppers. It’s perfect for a vibrant, satisfying meal that’s both healthy and easy to prepare.
FROM THE KITCHEN • Green Peppers with a Mexican and Greek Filling
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming your oven to 350°F (175°C). In a large skillet over medium-high heat, cook the ground beef until it’s nicely browned and crumbly, which usually takes about 5 to 7 minutes. Drain off any extra grease. Next, stir in the water and taco seasoning, and let it cook until the water has mostly evaporated, around 5 minutes.
02
Step 2
In a big bowl, combine the cooked beef mixture with rice, tomato soup, diced tomato, mushrooms, red onion, feta cheese, and green onions. Give everything a good mix, then stuff the mixture into your green bell peppers. Place the stuffed peppers upright in a baking dish.
03
Step 3
Pop the dish into the oven and bake for about an hour, or until the peppers are tender and the filling is heated through. When ready, serve the peppers with some kalamata olives on the side for a nice touch.
Why you’ll love it
This dish combines the vibrant flavors of two rich cuisines, offering a unique and tasty experience. It’s colorful, nutritious, and packed with fresh ingredients that make every bite exciting. Plus, it’s easy to customize to suit your taste.
How to serve
Serve with a side of warm tortillas or pita bread to soak up any extra filling juices. A fresh salad or a dollop of yogurt or sour cream complements the spices nicely, balancing the dish.
Storage & leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the peppers tender and the filling warm without drying out.
