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
- 1Heat oven to 350ºF. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
- 2Cut bell peppers lengthwise in half; remove seeds and membranes. Place peppers, cut sides up, in 13×9-inch (3-quart) glass baking dish.
- 3In 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.
- 4Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
