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Mexican Beef- and Bean-Stuffed Peppers

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By Betty Crocker Kitchens
Updated May 6, 2010
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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
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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

  • Step 
    1
    Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
  • Step 
    2
    Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
  • Step 
    3
    In 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.
  • Step 
    4
    Cover; 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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