MEXICAN BEEF- AND BEAN-STUFFED PEPPERS

MEXICAN BEEF- AND BEAN-STUFFED PEPPERS image

Yield 8 servings

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:

1. Heat oven to 350ºF. Crush cereal.* 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 13x9-inch (3-quart) glass baking dish. 3. 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. 4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.