Beef- And Bean-Stuffed Peppers

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.
Source:
DiabeticCooking.com. © Publications International Ltd, 2002.
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Ingredients
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