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Mexican Beef- and Bean-Stuffed Peppers
Mexican Beef- and Bean-Stuffed Peppers
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
Colorful stuffed peppers filled with flavorful surprise breakfast cereal for a healthy, low-fat meal.
Ingredients:
  • 1 1/2 cups Fiber One™ original bran cereal
  • 2 cups Muir Glen™ organic tomato puree (from 28-oz can)
  • 4 medium bell peppers
  • 1/2 lb extra-lean (at least 90%) ground beef
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed
  • 1 can (4 oz) Old El Paso™ 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
Instructions:
  • Preheat the oven to 350°F. Crush the cereal. In a medium bowl, combine the crushed cereal with the tomato puree and let it sit for 5 minutes.
  • Cut the bell peppers in half lengthwise and remove the seeds and membranes. Arrange the peppers in a 13x9-inch glass baking dish, cut sides facing up.
  • In a large skillet over medium heat, cook the beef and onion until the beef is browned; then drain. Mix in the cereal mixture and all remaining ingredients except cheese. Fill each pepper evenly with the beef mixture.
  • Cover and bake the stuffed peppers for 40 to 45 minutes until the peppers are tender. Sprinkle each pepper half with 1/2 tablespoon of cheese and let them stand for 5 minutes before serving.

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