Mexican beef- and bean-stuffed peppers
Preparation time: 1 hr and 40 min
Great low-fat, colorful mexican meal choice. You should try these stuffed peppers!
1 1/2 cups Fiber One cereal
2 cups tomato puree (from 28-oz can)
4 medium bell peppers (any color)
1/2 lb extra-lean (at least 90%) ground beef
1 medium onion, finely chopped (1/2 cup)
1 can (15 oz) red kidney beans, drained, rinsed
1 can (4.5 oz) chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese (1 oz), if desired
1. Heat oven to 350 F. Place cereal in resealable foodstorage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, stir together cereal and tomato puree; let stand 5 minutes.
2. Meanwhile, cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish.
3. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and all remaining ingredients except cheese. Divide beef mixture evenly among peppers.
4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle evenly with cheese. Let stand 5 minutes before serving.