Mexican Beef and Bean Stuffed Peppers Recipe
I found this recipe on eatbetterica.com, it calls for Fiber One cereal but I used Kashi Go Lean.
Ingredients
- 1 1/2 cups 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
- 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.
- Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish.
- 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.
- 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.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 8 servings | |
| Calories 138 | |
| Calories from Fat 20 | 14% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 568mg | 24% |
| Potassium 727mg | 21% |
| Total Carbs 25.53g | 7% |
| Dietary Fiber 6.1g | 20% |
| Sugars 9.96g | 7% |
| Protein 6.17g | 10% |
