Mexican Beef And Bean-stuffed Peppers

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Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy	Mexican	Baker, Beef, Lighter sty, Texmex, Vegetables	8	Servings

INGREDIENTS

1 1/2	c	Fiber OneÂ® Cereal
15	oz	Tomato puree
4		Bell peppers
1/2	lb	Extra-lean ground beef
1		Onion, finely chopped
		1/2 cup
8	oz	Kidney beans, rinsed and
		drained
4	oz	Chopped green chilies
		undrained
2	t	Chili powder
1/2	t	Ground cumin
		Shredded reduced-fat cheddar
		cheese if desired
		servings.

INSTRUCTIONS

Heat oven to 350Â°. Crush cereal.* Mix cereal and tomato puree; let
stand 5 minutes. Cut bell peppers lengthwise in half. Remove seeds  and
membranes. Place peppers, cut sides up, in rectangular baking  dish,
13x9x2 inches. Cook beef and onion in 10-inch skillet 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. Cover and bake 40 to 45 minutes or  until
peppers are tender. Sprinkle each pepper with 1/2 tablespoon  cheese;
let stand 5 minutes.  *Place cereal in plastic bag; crush with rolling
pin. Or crush in  blender or food processor.  Serving Size: 1 Serving.
Calories 130 (Calories from fat 35); Fat 4g  (Saturated 1 g);
Cholesterol 20mg; Sodium 470mg; Carbohydrate 21g  (Dietary Fiber 7g);
Protein 9g  % Dally Value: Vitamin A 26%; Vitamin C 40%; Calcium 4%;
Iron 20%  Diet Exchanges: 1 starch, 1 lean meat  Recipe by: Betty
Crocker Low Fat, Jan. 1998 #135  Converted by MM_Buster v2.0l.  Posted
to MM-Recipes Digest V4 #9 by valerie@nbnet.nb.ca (valerie) on  Mar 11,
1999

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