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Mexican Beef Stuffed Peppers

Ruben's picture
Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!
Ingredients
  Fiber one cereal 1 1⁄2 Cup (24 tbs)
  Progresso tomato puree 28 Ounce
  Bell peppers 4 Medium
  Extra lean ground beef 1⁄2 Pound
  Onion 1 Medium, finely chopped
  Progresso red kidney beans 19 Ounce (Drained, Rinsed)
  Chopped green chili 4 1⁄2 Ounce, undrained (Old El Paso)
  Chili powder 2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Shredded reduced fat cheddar cheese 1⁄4 Cup (4 tbs)
Directions

1. Heat oven to 350ºF. 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 half with 1/2 tablespoon cheese; let stand 5 minutes.

*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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Spicy
Method: 
Baked
Occasion: 
Christmas, Wedding
Interest: 
Holiday, Party
Ingredient: 
Beef, Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
6

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