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Mexican Beef- and Bean-Stuffed Peppers

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

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( 38 Ratings)

38 Ratings

5 Stars 18%

4 Stars 37%

3 Stars 18%

2 Stars 24%

1 Stars

Member Reviews ( 15 )

9efe69c7-b461-45cb-b685-763daab58811

Prep Time 20 min
Total Time 1 hr 10 min
Servings 8

Ingredients

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

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Directions

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.

EXPERT TIPS

Expert Tips

*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.

If you prefer, you can use ground turkey breast instead of extra-lean ground beef. In step 3, cook ground turkey just until no longer pink.

Slice a small piece off of the bottom of each pepper “shell” so that the pepper halves balance easily in the baking dish. Be sure not to cut all the way through the pepper skin, or the filling will leak.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 105
Calories from Fat: 35 ),

% Daily Value

Total Fat: 4 g; 4 %
(Saturated Fat 1 g, 1 % ),
Cholesterol: 15 mg; 15 %;
Sodium: 410 mg; 410 %;
Total Carbohydrate: 26 g; 26 %
(Dietary Fiber 9 g 9 % ),
Protein: 11 g; 11 %

% Daily Value*:

Vitamin A: 26%;
Vitamin C: 60%;
Calcium: 6%;
Iron: 24%;

Exchanges:

1 Starch; 2 Vegetable;

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 15 Reviews View All

Posted 3/11/2012 12:10:17 PM REPORT ABUSE Aires said:

Rating:

Awesome meal, family didn't know it was low cal. I added more spices, Seasoned the peppers w olive and spices before stuffing. served it w Mexican rice. A keeper recipe

This reply was: Helpful Inspiring

Posted 3/7/2012 8:32:47 PM REPORT ABUSE aabsher said:

Rating:

I made these last night with a few changes, and they were delicious! I used poblano peppers instead of bell, doubled the green chiles and spices, and mixed the beans in with the meat to cook them a bit before stuffing the peppers. I am definitely going to make these again!

This reply was: Helpful Inspiring

Posted 8/6/2011 1:09:37 PM REPORT ABUSE tfarrah said:

Rating:

I thought it was pretty good overall. Though I used Tomatoes instead of Peppers. The filling was really good, but the downside to adding the tomatoes is that while eating it it turned into soup. I think it would make a great chili if you added some more beans and a little more meat. We also added jalapenos for a little kick.

This reply was: Helpful Inspiring