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Mexican Beef Stuffed Peppers Recipe
|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)|
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
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.