Mexican Beef and Bean-Stuffed Peppers - Fiber One Cereal

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

• Ready In: 1 hr 25 mins
• Serves: 8
• Yields: 8 stuffed peppers

Ingredients

• 1 1⁄2 cups  fiber one original  all-bran cereal
• 1 (15 ounce) can tomato puree
• 4  medium bell peppers
• 1⁄2 lb  extra lean ground beef (at least 90%)
• 1  medium onion, finely chopped (1/2 cup)
• 1 (8 ounce) can kidney beans, drained, rinsed
• 1 (4 ounce) can  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.