Mexican Beef and Bean-Stuffed Peppers

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!

Mexican Beef and Bean-Stuffed Peppers

LiveBetterAmericaRecipe by LiveBetterAmerica

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20 minutes

1 hour 5 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 170
  • 3g
    (Saturated Fat 1g, Trans Fat 0g)
  • 20mg
  • 510mg
  • 24g
    (Dietary Fiber 9g, Sugars 5g)
  • 10g
  • Percent Daily Value*
  • 20%
  • 50%
  • 8%
  • 25%
  • Exchanges
  • 1/2
  • 1
  • 1
  • 1
  • Carbohydrate Choices
  • 1 1/2

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

Tips & Techniques

  • C the Peppers

    Bell peppers, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rish foods keeps gums and blood vessels healthy.

  • High Altitude (3500-6500 ft):

    Bake 50 to 55 minutes.

Ingredients

  • 1 1/2  cups Fiber One® original bran cereal
  • 1  can (15 oz) tomato puree
  • 4  medium bell peppers
  • 1/2  lb extra-lean (at least 90%) ground beef
  • 1  medium onion, finely chopped (1/2 cup)
  • 1  can (8 oz) kidney beans, drained, rinsed
  • 1  can (4 oz) 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. 1Heat 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. 2Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish.
  3. 3In 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. 4Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

Categories: Course, Main Dishes, Cuisine, Mexican, Occasion, BBQ & Picnics

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