Mexican Beef- and Bean-Stuffed Peppers

 

1 1/2

cups Fiber One® original bran cereal

2

cups Muir Glen® organic tomato puree (from 28-oz can)

4

medium bell peppers

1/2

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

1

medium onion, finely chopped (1/2 cup)

1

cup Progresso® red kidney beans (from 19-oz can), drained, rinsed

1

can (4.5 oz) Old El Paso® chopped green chiles, undrained

2

teaspoons chili powder

1/2

teaspoon ground cumin

1/4

cup shredded reduced-fat Cheddar cheese (1 oz), if desired

• 1 Heat oven to 350ºF. Crush cereal.* 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 13x9-inch (3-quart) glass baking dish.
• 3 In 10-inch skillet, cook beef and onion 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; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.