Ingredients
4
large bell peppers
1
cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
2
teaspoons chili powder
1/2
teaspoon ground cumin
1
medium onion, finely chopped (1/2 cup)
2
cups Progresso™ red kidney beans (from 19-oz can), drained
2
cups Progresso™ tomato puree (from 28-oz can)
1
can (4.5 ounces) Old El Paso™ chopped green chiles, undrained
Preparation
Heat oven to 350°F. Cut bell peppers lengthwise in half. Remove seeds and membranes. Place peppers, cut sides up, in ungreased rectangular baking dish, 13x9x2 inches.
Stir together remaining ingredients. Spoon mixture into peppers.
Cover and bake 40 to 45 minutes or until peppers are tender.
