Mexican Beef and Bean Stuffed Peppers
1 1/2 cups Fiber One cereal
1 can (15 ounces) tomato puree
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped (1/2 cup)
1 can (8 ounces) kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired
Heat oven to 350° F. Crush cereal.* 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 rectangular baking dish, 13x9x2 inches.
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.
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.
Calories 105; Fat 4g; Cholesterol 15mg; Sodium 410mg; Potassium 80mg; Carbohydrate 26g; Fiber 9g; Protein 11g Diet Exchanges: 1 Starch; 2 Vegetable
WW Points: 2 pt.