Mexican Beef Stuffed Peppers Recipe

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!
Mexican Beef Stuffed Peppers picture

Summary

Preparation Time10 MinCooking Time1 Hr 10 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageServings6
CuisineCourse
TasteMethod
Speciality, , Main Ingredient,
Interest Group

Ingredients

 Fiber one cereal1 1⁄2 Cup (24 tbs)
 Progresso tomato puree28 Ounce
 Bell peppers4 Medium
 Extra lean ground beef1⁄2 Pound
 Onion1 Medium, finely chopped
 Progresso red kidney beans19 Ounce (Drained, Rinsed)
 Chopped green chili4 1⁄2 Ounce, undrained (Old El Paso)
 Chili powder2 Teaspoon
 Ground cumin1⁄2 Teaspoon
 Shredded reduced fat cheddar cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 603 Calories from Fat 66

% Daily Value*

Total Fat 7 g11.1%

Saturated Fat 2.3 g11.4%

Trans Fat 0.1 g

Cholesterol 29 mg

Sodium 369.6 mg15.4%

Total Carbohydrates 126 g42%

Dietary Fiber 46.4 g185.7%

Sugars 13.5 g

Protein 39 g78%

Vitamin A 56.1% Vitamin C 274%

Calcium 39.3% Iron 87.6%

*Based on a 2000 Calorie diet

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.
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