Mexican Beef and Bean-Stuffed Peppers

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!

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16 Ratings

5 Stars 38%

4 Stars 44%

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 12 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 170
Fat 3g
Saturated Fat 1g
Sodium 510mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 170
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 20mg; 20%;
Sodium: 510mg; 510%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 9g 9% Sugars 5g 5% ),
Protein: 10g; 10%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 50%;
Calcium: 8%;
Iron: 25%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

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

Prep Time 20 min
Total Time 1 hr 5 min
Servings 8

Ingredients

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

Directions

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.

Did You Know?

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Expert Tips

Bell peppers, regardless of their color, provide vitamin C also called ascorbic acid. Choosing vitamin C-rish foods keeps gums and blood vessels healthy.

Reviews

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1 - 3 of 12 Reviews View All

Posted 7/3/2012 5:22:11 PM REPORT ABUSE craftmama said:

Rating:

This was quite easy. And all four members of my family liked it.

Posted 5/21/2012 3:16:04 PM REPORT ABUSE Daphodil said:

Rating:

I made these last night for dinner and they were delicious just as the recipe is. My family devoured them, and afterwards we took a vote and it was a unanimous resounding YES to have again!

Posted 4/25/2012 1:52:35 PM REPORT ABUSE kdg1987 said:

Rating:

I loved the idea of this recipe, but the cereal and tomato puree were a bit much. I ended up not even using the cereal or puree because the smell was absolutely horrible. I instead had bought a can of really cheap Spanish rice and substituted it in place of the cereal puree. I followed the recipe but instead of adding the cereal puree I just put the can of Spanish rice in let it set for a couple of minutes and proceeded to fill the peppers. The rice along with the black beans gave it enough substance so it was moist but not too dry or wet to fill the peppers. I have also made this recipe to fill tacos instead of peppers, or used with tortilla chips very good :)

1 - 3 of 12 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 07/24/2012. NOTE: We do not include optional ingredients in our calculations.

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