Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!
Mexican Beef- and Bean-Stuffed Peppers
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 8
- Ingredients 10
Ingredients
- 1 1/2 cups Fiber One™ original bran cereal
- 2 cups Muir Glen™ organic tomato puree (from 28-oz can)
- 4 medium bell peppers
- 1/2 lb extra-lean (at least 90%) ground beef
- 1 medium onion, finely chopped (1/2 cup)
- 1 cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed
- 1 can (4 oz) Old El Paso™ Chopped Green Chiles, undrained
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 cup shredded reduced-fat Cheddar cheese (1 oz), if desired
Instructions
-
Step1Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
-
Step2Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
-
Step3In 10-inch skillet, cook beef and onion 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.
-
Step4Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
Nutrition
105
Calories
4 g
Total Fat
11 g
Protein
26 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 105
- Calories from Fat
- 35
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Cholesterol
- 15 mg
- Sodium
- 410 mg
- Potassium
- 680 mg
- Total Carbohydrate
- 26 g
- Dietary Fiber
- 9 g
- Protein
- 11 g
% Daily Value*:
- Vitamin A
- 26%
- 26%
- Vitamin C
- 60%
- 60%
- Calcium
- 6%
- 6%
- Iron
- 24%
- 24%
Exchanges:
1 Starch; 2 Vegetable;Tips from the Betty Crocker Kitchens
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