Beef- And Bean-Stuffed Peppers
Serves: 8
Method
- Heat oven to 350 degrees
- Crush cereal
- (Place cereal in plastic bag or between sheets of waxed paper and crush with rolling pin.) Stir together cereal and tomato purée; let stand 5 minutes
- Cut bell peppers lengthwise in half
- Remove seeds and membranes
- Place peppers, cut-sides up, in ungreased 13- by 9- by 2-inch rectangular baking dish
- Cook beef and onion in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain
- Stir in tomato 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.
Nutrional Facts (Per Serving)
Calories 154, Calories from fat 28%, Total Fat 6g, Protein 10g, Carbohydrates 22g, Cholesterol 21mg, Sodium 455mg, Dietary Fiber 9g.
Recipe Comments and Suggestions
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
Ingredients
To make Beef- And Bean-Stuffed Peppers, you'll need:
- 1
- 1/2 cups Fiber One cereal
- 1 can tomato purée - (15 oz)
- 4 medium bell peppers
- 1/2 lb ground beef
- 1/2 cup finely-chopped onion - (1 med)
- 2 tsp chili powder
- 1/2 tsp ground cumin if desired
- 1 can kidney beans - (8 oz) rinsed drained
- 1 can chopped green chilies - (4 oz) undrained
- 1/4 cup shredded Cheddar cheese - (1 oz) if desired
|