1
cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1
can (4 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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Steps
1
Heat oven to 350°F. 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.
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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.
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Nutrition Facts
Serving Size:1 Serving
Calories
105
Calories from Fat
35
Total Fat
4 g
Saturated Fat
1 g
Cholesterol
15 mg
Sodium
410 mg
Potassium
680 mg
Total Carbohydrate
26 g
Dietary Fiber
9 g
Protein
11 g
% Daily Value*:
Vitamin A
26%
26%
Vitamin C
60%
60%
Calcium
6%
6%
Iron
24%
24%
Exchanges:
1 Starch; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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