Mexican beef- and bean-stuffed peppers


Mexican beef- and bean-stuffed peppers

Servings: 8

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.



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