Ingredients
1 1/2
cups Fiber One™ original bran cereal
2
cups Muir Glen™ organic tomato puree (from 28-oz can)
4
medium bell peppers
1/2
lb extra-lean (at least 90%) ground beef
1
medium onion, finely chopped (1/2 cup)
1
cup Progresso™ red kidney beans (from 19-oz can), drained, rinsed
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2
teaspoons chili powder
1/2
teaspoon ground cumin
1/4
cup shredded reduced-fat Cheddar cheese (1 oz), if desired
Preparation
Heat oven to 350°F. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
In 10-inch skillet, cook beef and onion 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.
Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
