Most of the time, classic Tex-Mex food is full of delicious flavors and tons of fatty cheese and starchy chips. However, making Tex-Mex at home allows you to control the ingredients. For tonight's simple and scrumptious dinner, cereal provides crunch, low fat cheese is used in moderation, and large peppers replace flour tortillas. All of these substitutions help create a more health conscious dinner. To get the recipe to this beautifully presented meal, read more
1 1/2 cups Fiber One cereal
2 cups tomato puree (from 28-oz can)
4 medium bell peppers
1/2 pound extra-lean ground beef
1 medium onion, finely chopped (1/2 cup)
1 cup red kidney beans (from 19-oz can), drained, rinsed
1 can (4.5 ounces) chopped green chiles, undrained
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 cup shredded reduced-fat Cheddar cheese, if desired
- Heat oven to 350ºF.
- Crush cereal.* 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 rectangular baking dish, 13x9x2 inches.
- Cook beef and onion in 10-inch skillet 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 and bake 40 minutes or until peppers are tender. Sprinkle each pepper half with 1/2 tablespoon cheese; let stand 5 minutes.
*Place cereal in plastic bag or between sheets of waxed paper or plastic wrap; crush with rolling pin. Or crush in blender or food processor.
Nutrition Information: 1 Serving: Calories 105 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 1 g); Cholesterol 15 mg; Sodium 410 mg; Total Carbohydrate 26 g (Dietary Fiber 9 g); Protein 11 g Percent Daily Value: Vitamin A 26 %; Vitamin C 60 %; Calcium 6 %; Iron 24 % Exchanges: 1 Starch; 2 Vegetable