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Mexico Filled Bell Peppers

Ingredients:

1 1/2 cups Fiber One® cereal
2 cups Progresso® tomato puree
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped
1 cup red kidney beans, drained, rinsed
1 can (4.5 ounces) chopped green chilies, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese

Instructions:

Brown beef in large skillet. Add onions to skillet and cook until beef is cooked completely through. Drain beef mixture well. Cut ½ inch off the top of the peppers and discard. Be sure to remove seeds from inside of peppers. Place cereal in an airtight bag and crush to slightly fine consistency. In a large mixing bowl blend crushed cereal and tomato puree together. Mix beef and onions into cereal. Add beans, chilies (with liquid), chili powder and cumin to meat mixture being sure to mix well. Preheat oven to 350 degrees. Stand peppers upright in a properly sized ovenproof dish. Fill peppers evenly. Place covered dish in oven and bake for 35 minutes or until peppers have softened to your desired consistency. Remove dish from oven and sprinkle top of peppers with cheese. Return to the oven and bake until cheese starts to melt. Serve.

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