Mexican beef and bean-stuffed peppers

Yield: 8 Servings

Measure Ingredient
1½ cup Fiber OneĀ® Cereal
15 ounces Tomato puree
4 mediums Bell peppers
½ pounds Extra-lean ground beef
1 medium Onion; finely chopped 1/2 cup
8 ounces Kidney beans; rinsed and drained
4 ounces Chopped green chilies; undrained
2 teaspoons Chili powder
½ teaspoon Ground cumin
\N \N Shredded reduced-fat cheddar cheese; if desired
\N 8 servings.

1. Heat oven to 350°. Crush cereal.* 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 rectangular baking dish, 13x9x2 inches.

3. Cook beef and onion in 10-inch skillet 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 and bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper with ½ tablespoon cheese; let stand 5 minutes.

*Place cereal in plastic bag; crush with rolling pin. Or crush in blender or food processor.

Serving Size: 1 Serving. Calories 130 (Calories from fat 35); Fat 4g (Saturated 1 g); Cholesterol 20mg; Sodium 470mg; Carbohydrate 21g (Dietary Fiber 7g); Protein 9g

% Dally Value: Vitamin A 26%; Vitamin C 40%; Calcium 4%; Iron 20% Diet Exchanges: 1 starch, 1 lean meat Recipe by: Betty Crocker Low Fat, Jan. 1998 #135 Converted by MM_Buster v2.0l.

Posted to MM-Recipes Digest V4 #9 by valerie@... (valerie) on Mar 11, 1999

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