MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

Mexican Beef- and Bean-Stuffed Peppers image

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 8

Number Of Ingredients 10

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 (4.5 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

Steps:

Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is brown; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

Nutrition Facts : Calories 105, Carbohydrate 26 g, Cholesterol 15 mg, Fiber 9 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg