Mexican Beef and Bean-Stuffed Peppers

 

1 1/2

cups Fiber One® original bran cereal

1

can (15 oz) tomato puree

4

medium bell peppers

1/2

lb extra-lean (at least 90%) ground beef

1

medium onion, finely chopped (1/2 cup)

1

can (8 oz) kidney beans, drained, rinsed

1

can (4 oz) chopped green chilies, undrained

2

teaspoons chili powder

1/2

teaspoon ground cumin

1/4

cup shredded reduced-fat Cheddar cheese, if desired

• 1 Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, 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 ungreased 13x9-inch (3-quart) glass baking dish.
• 3 In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
• 4 Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.