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The Recipe Instructions |
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Ingredients
1 1/2 cup Fiber One cereal
1 can tomato purée - (15 oz)
4 medium bell peppers
1/2 lb ground beef
1/2 cup finely-chopped onion - (1 med)
2 tsp chili powder
1/2 tsp ground cumin, if desired
1 can kidney beans - (8 oz), rinsed, drained
1 can chopped green chilies - (4 oz), undrained
1/4 cup shredded Cheddar cheese - (1 oz), if desired
Directions
Heat oven to 350 degrees. Crush cereal. (Place cereal in plastic bag or
between sheets of waxed paper and crush with rolling pin.) Stir together
cereal and tomato purée; let stand 5 minutes.
Cut bell peppers lengthwise in half. Remove seeds and membranes. Place
peppers, cut-sides up, in ungreased 13- by 9- by 2-inch rectangular baking
dish.
Cook beef and onion in 10-inch skillet over medium heat, stirring
frequently, until beef is brown; drain. Stir in tomato mixture and
remaining ingredients except cheese. Divide beef mixture evenly among
peppers.
Cover and bake 40 to 45 minutes or until peppers are tender. Sprinkle each
pepper with 1/2 tablespoon cheese; let stand 5 minutes.
This recipe yields 8 servings.
Exchanges Per Serving: 2 Starch, 1 Meat.
Nutrition Facts: Calories 154; Calories from fat 28%; Total Fat 6g;
Protein 10g; Carbohydrates 22g; Cholesterol 21mg; Sodium 455mg; Dietary
Fiber 9g.
Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"07-26-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"
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Per Serving (excluding unknown items): 106 Calories; 8g Fat (64.7% calories
from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 24mg
Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Preparation Time: 0:00
Servings: 8
Diet Beef- And Bean-Stuffed Peppers Recipe brought to you by Diet Recipes To-Go
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