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Mexican Beef And Bean-Stuffed Peppers

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

INGREDIENTS

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

INSTRUCTIONS

1. Heat oven to 350°. Crush cereal.* 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 rectangular baking dish, 13x9x2 inches.
3. 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.
4. 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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