Mexican Beef- and Bean-Stuffed Peppers

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!

Mexican Beef- and Bean-Stuffed Peppers

FiberOneRecipe by FiberOne

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20 minutes

1 hour 10 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 105
  • 4g
    (Saturated Fat 1g)
  • 15mg
  • 410mg
  • 26g
    (Dietary Fiber 9g)
  • 11g
  • Percent Daily Value*
  • 26%
  • 60%
  • 6%
  • 24%
  • Exchanges
  • 1
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • *Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

  • Substitution

    If you prefer, you can use ground turkey breast instead of extra-lean ground beef. In step 3, cook ground turkey just until no longer pink.

  • Success

    Slice a small piece off of the bottom of each pepper “shell” so that the pepper halves balance easily in the baking dish. Be sure not to cut all the way through the pepper skin, or the filling will leak.

Ingredients

  • 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

Directions

  1. 1Heat oven to 350ºF. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
  2. 2Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
  3. 3In 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. 4Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

Categories: Course, Main Dishes, Beef, Cuisine, Mexican, Healthy, Ingredient, Beef

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