Mexican Beef and Bean Stuffed Peppers

Mexican Beef and Bean Stuffed Peppers

Breakfast cereal is the surprise ingredient that keeps these hearty, colorful stuffed peppers low in fat and calories and high in flavor!

  • Minutes Prep Time
  • Minutes Total
  • 8 Recipe Yield
  • 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.


  • 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

Thrifty much?

Clip coupon