Mexican Beef and Bean-Stuffed Peppers - Fiber One Cereal |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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From recipes. Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor! Ingredients:
1 1/2 cups fiber one original all-bran cereal |
1 (15 ounce) can tomato puree |
4 medium bell peppers |
1/2 lb extra lean ground beef (at least 90%) |
1 medium onion, finely chopped (1/2 cup) |
1 (8 ounce) can kidney beans, drained, rinsed |
1 (4 ounce) can 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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