Mexican Beef and Bean-Stuffed Peppers - Fiber One Cereal

• 1 12 cups fiber one original all-bran cereal
• 1 (15 ounce) can tomato puree
• 4 medium bell peppers
• 12 lb extra lean ground beef (at least 90%)
• 1 medium onion, finely chopped (1/2 cup)
• 1 (8 ounce) can kidney beans, drained, rinsed
• 1 (4 ounce) canchopped green chilies, undrained
• 2 teaspoons chili powder
• 12 teaspoon ground cumin
• 14 cup shredded reduced-fat cheddar cheese, if desired

1. Heat oven to 350F Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
3. Cut bell peppers lengthwise in half.
4. Remove seeds and membranes.
5. Place peppers, cut sides up, in ungreased 13x9-inch (3-quart) glass baking dish
6. In 10-inch skillet, cook beef and onion over medium heat, stirring occasionally, until beef is thoroughly cooked; drain.
7. Stir in cereal mixture and remaining ingredients except cheese.
8. Divide beef mixture evenly among peppers
9. Cover; bake 40 to 45 minutes or until peppers are tender.
10. Sprinkle each pepper half with 1 1/2 teaspoons cheese; let stand 5 minutes.

cereal, tomato puree, bell peppers, extra lean ground beef, onion, kidney beans, green chilies, chili powder, ground cumin, cheddar cheese

Taken from www.food.com/recipe/mexican-beef-and-bean-stuffed-peppers-fiber-one-cereal-357649 (may not work)