Mexican Beef and Bean-Stuffed Peppers

Mexican Beef and Bean-Stuffed Peppers
Preparation time
20 mins
Cooking time
120 mins
Easy Recipes
8 people

Mexican Beef and Bean-Stuffed Peppers.

Breakfast cereal is a unique ingredient that helps keep these hearty, colorful stuffed peppers low in fat and high in flavor!


Mexican Beef and Bean-Stuffed Peppers


  • 1 1/2 cups original bran cereal
  • 1 can (15 oz) tomato puree
  • 4 medium bell peppers
  • 1/2 lb extra-lean (at least 90%) ground beef
  • 1 medium onion, finely chopped (1/2 cup)
  • 1 can (8 oz) kidney beans, drained, rinsed
  • 1 can (4 oz) chopped green chilies, undrained
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 cup shredded reduced-fat Cheddar cheese, if desired


  1. Heat oven to 350Β°F. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, 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 ungreased 13×9-inch (3-quart) glass baking dish.
  3. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cereal mixture and remaining ingredients except cheese. Divide beef mixture evenly among peppers.
  4. Cover; bake 40 to 45 minutes or until peppers are tender. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

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