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  • Mexican Beef and Bean Stuffed Peppers

    1 vote
    Mexican Beef and Bean Stuffed Peppers
    Prep time:
    Cook time:
    Servings: 8
    by Nelski
    25 recipes
    		 >
    I found this recipe on eatbetterica.com, it calls for Fiber One cereal but I used Kashi Go Lean.

    Ingredients

    • 1 1/2 cups bran cereal
    • 1 can (15 oz) tomato puree
    • 4 medium bell peppers
    • 1/2 lb extra-lean (at least 90%) ground beef
    • 1 medium onion, finely chopped (1/2 cup)
    • 1 can (8 oz) kidney beans, drained, rinsed
    • 1 can (4 oz) chopped green chilies, undrained
    • 2 teaspoons chili powder
    • 1/2 teaspoon ground cumin
    • 1/4 cup shredded reduced-fat Cheddar cheese, if desired

    Directions

    1. Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
    2. 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, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
    4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

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