Fiber One - Mexican Beef and Bean-Stuffed Peppers

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Mexican Beef and Bean-Stuffed Peppers

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!

Prep Time:20 min

Start to Finish:1 hr 5 min

Makes:8 servings

1 1/2	cups Fiber One® original 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

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.
High Altitude (3500-6500 ft): Bake 50 to 55 minutes.

NUTRITION INFO:

1 Serving: Calories 170 (Calories from Fat 30); Total Fat 3g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 510mg; Total Carbohydrate 24g (Dietary Fiber 9g, Sugars 5g); Protein 10g Percent Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 8%; Iron 25% Exchanges: 1 Starch; 0 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.