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! MORE + LESS -

1 1/2

cups Fiber One™ original bran cereal

can (15 oz) tomato puree

medium bell peppers

1/2

lb extra-lean (at least 90%) ground beef

medium onion, finely chopped (1/2 cup)

can (8 oz) kidney beans, drained, rinsed

can (4 oz) chopped green chilies, undrained

teaspoons chili powder

1/2

teaspoon ground cumin

1/4

cup shredded reduced-fat Cheddar cheese, if desired

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1

Heat 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

Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13 x 9-inch (3-quart) glass baking dish.
3

In 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

Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

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