Mexican Beef Stuffed Peppers
|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)|
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.