* Exported from MasterCook *

Mexican Beef and Bean Stuffed Peppers

Recipe By: Betty Crocker
Servings: 8
Points per serving: 3.5

1 1/2 cups Fiber One« cereal
16 ounces tomato puree
4 medium bell peppers -- any color
1/2 pound extra lean ground beef -- 93%-96% lean
1/2 cup finely chopped onion
8 ounces kidney beans -- rinsed and drained
4 1/2 ounces chopped green chiles -- undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced fat Cheddar cheese

1. Heat oven to 350║F. 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 half with 1/2 tablespoon cheese; let stand 5 minutes.

*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.

Per Serving: 208 Calories; 2g Fat; 10g Protein; 38g Carbohydrate; 15g Dietary Fiber; 16mg Cholesterol; 329mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 2 Vegetable; 1 Fat.