Mexican Beef- and Bean-Stuffed Peppers

Health score
52%
Mexican Beef- and Bean-Stuffed Peppers
70 min.
8
153kcal

Suggestions


Are you looking for a delicious and nutritious meal that the whole family will love? Look no further than these Mexican Beef- and Bean-Stuffed Peppers! Bursting with flavor and packed with wholesome ingredients, this dish is perfect for lunch, dinner, or any time you crave a satisfying main course.

Imagine tender bell peppers filled to the brim with a savory mixture of extra-lean ground beef, kidney beans, and zesty spices. The addition of Fiber One® original bran cereal not only enhances the texture but also boosts the fiber content, making this dish a healthy choice. Topped with a sprinkle of reduced-fat Cheddar cheese, these stuffed peppers are as visually appealing as they are delicious.

With a health score of 52 and only 153 calories per serving, you can indulge without the guilt. Plus, this recipe is easy to prepare, taking just 70 minutes from start to finish, making it a great option for busy weeknights. Whether you're hosting a gathering or simply enjoying a cozy meal at home, these stuffed peppers are sure to impress. So gather your ingredients, preheat your oven, and get ready to savor a delightful culinary experience!

Ingredients

  • 1.5 cups all-bran cereal fiber one®
  • medium bell pepper 
  • 4.5 oz chilis green undrained chopped old el paso® canned
  • teaspoons chili powder 
  • 0.5 lb ground beef 90% (at least )
  • 0.5 teaspoon ground cumin 
  • oz cheddar cheese shredded reduced-fat
  • 0.5 cup onion finely chopped
  • cup kidney beans red rinsed drained progresso® (from 19-oz can)
  • cups tomato purée organic muir glen® (from 28-oz can)

Equipment

  • bowl
  • frying pan
  • oven
  • glass baking pan

Directions

  1. Heat oven to 350ºF. Crush cereal.* In medium bowl, mix cereal and tomato puree; let stand 5 minutes.
  2. Cut bell peppers lengthwise in half; remove seeds and membranes.
  3. Place peppers, cut sides up, in 13x9-inch (3-quart) glass baking dish.
  4. 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.
  5. Cover; bake 40 to 45 minutes or until peppers are tender.
  6. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.

Nutrition Facts

Calories153kcal
Protein28.17%
Fat14.43%
Carbs57.4%

Properties

Glycemic Index
17.49
Glycemic Load
4.35
Inflammation Score
-10
Nutrition Score
31.356521616811%

Flavonoids

Luteolin
0.37mg
Isorhamnetin
0.5mg
Kaempferol
0.15mg
Myricetin
0.08mg
Quercetin
6.37mg

Nutrients percent of daily need

Calories:152.76kcal
7.64%
Fat:2.81g
4.33%
Saturated Fat:1.01g
6.33%
Carbohydrates:25.18g
8.39%
Net Carbohydrates:17.01g
6.19%
Sugar:8.04g
8.93%
Cholesterol:18.32mg
6.11%
Sodium:163.67mg
7.12%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:12.36g
24.72%
Vitamin C:91.9mg
111.39%
Vitamin B6:1.83mg
91.6%
Manganese:1.17mg
58.64%
Folate:228.1µg
57.02%
Vitamin A:2577.55IU
51.55%
Vitamin B12:2.84µg
47.3%
Fiber:8.17g
32.66%
Vitamin B2:0.5mg
29.23%
Iron:5.21mg
28.95%
Phosphorus:286.84mg
28.68%
Vitamin B3:5.13mg
25.63%
Vitamin B1:0.37mg
24.54%
Zinc:3.63mg
24.19%
Potassium:765.86mg
21.88%
Magnesium:83.89mg
20.97%
Copper:0.41mg
20.25%
Vitamin E:2.65mg
17.69%
Selenium:7.53µg
10.76%
Calcium:95.48mg
9.55%
Vitamin B5:0.87mg
8.67%
Vitamin K:8.29µg
7.89%
Vitamin D:0.53µg
3.55%